Chicken Pot Pie Soup
A creamy and hearty soup that captures all the comforting flavors of traditional chicken pot pie, featuring tender chicken and fresh vegetables in a luscious broth.
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter For sautéing the vegetables
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour For thickening the soup
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped For garnish and added flavor
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper To taste
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onion, finely chopped celery, and sliced carrots; sauté for 5 to 7 minutes until softened.
- Stir in the sliced mushrooms and minced garlic; cook for an additional 5 minutes.
- Sprinkle the all-purpose flour over the vegetables and cook for about a minute to make a roux.
- Slowly whisk in the chicken stock until smooth.
Cooking
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 12 to 15 minutes until potatoes are tender.
- Stir in the shredded cooked chicken, frozen peas, and corn; simmer for another 5 minutes.
- Finally, add the heavy whipping cream and chopped parsley, adjusting seasoning as needed. Simmer for an additional 1 to 2 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portions for up to 3 months.