Description
This hearty Chicken Pot Pie Soup recipe transforms the classic comfort food into a creamy, flavorful soup packed with tender chicken, vegetables, and a luscious broth. Perfect for chilly days, this recipe uses sautéing and simmering techniques to create a rich, satisfying meal in under an hour.
Ingredients
Vegetables and Herbs
- 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 lb Yukon gold potatoes (peeled, sliced into 1/4” thick pieces)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/4 cup parsley (finely chopped, plus more for garnish)
Dairy
- 6 Tbsp unsalted butter
- 1/2 cup whipping cream
Pantry
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
Protein
- 5 cups cooked chicken (shredded)
Instructions
- Sauté Vegetables: Heat a dutch oven or soup pot over medium-high heat and melt in 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to turn lightly golden.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until they soften and release their flavors.
- Incorporate Flour: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for about 1 minute, allowing it to turn a light golden color to form a roux that will thicken the soup.
- Add Stock and Potatoes: Pour in 6 cups of chicken stock, then add the sliced Yukon gold potatoes, 3 1/2 teaspoons of salt (or adjust to taste), and 1/2 teaspoon black pepper. Increase heat and bring the mixture to a boil.
- Simmer Until Potatoes Are Tender: Once boiling, reduce heat to a simmer, partially cover the pot, and cook for 12-15 minutes or until the potatoes are just tender but not falling apart.
- Finish the Soup: Stir in the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup of heavy whipping cream, and 1/4 cup of finely chopped parsley. Bring back to a gentle simmer and cook for another 5 minutes until the peas and corn are tender.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Remove from heat and garnish with additional parsley before serving.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- If you prefer a thicker soup, increase the flour slightly or reduce the amount of chicken stock.
- You can substitute heavy cream with half-and-half for a lighter version.
- Make sure potatoes are sliced uniformly so they cook evenly.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
