Print

Chicken Pot Pie Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Chicken Pot Pie Soup that combines creamy textures and rich flavors, perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 celery sticks (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Instructions

  1. Heat a Dutch oven or soup pot over medium-high heat. Add the 6 Tbsp of butter, swirling it until melted.
  2. Toss in the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until they soften and turn golden.
  3. Mix in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until softened.
  4. Sprinkle the 1/3 cup of flour over the mixture and stir constantly for about a minute until it becomes golden.
  5. Gradually add the 6 cups of chicken stock along with the sliced potatoes, 3 1/2 tsp salt (adjust to taste), and 1/2 tsp black pepper. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 12-15 minutes or until potatoes are tender.
  6. Add the shredded chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup parsley. Simmer for an additional 5 minutes until everything is heated through and juicy. Season to taste with extra salt and pepper before removing from heat.

Notes

For enhanced flavor, use homemade chicken stock if available. Feel free to experiment with different veggies and seasonings based on preference.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-pot-pie-soup-recipe-2/