Classic Chicken Pot Pie Soup Recipe
Cozy up with a bowl of this Classic Chicken Pot Pie Soup — all the comforting flavors of a homemade pot pie, served in a rich, creamy soup!
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion chopped (1 cup)
- 2 medium carrots thinly sliced
- 2 celery sticks finely chopped
- 8 ounces white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes peeled and sliced into 1/4-inch 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
- In a dutch oven or soup pot over medium-high heat, melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden, stirring occasionally.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened, stirring occasionally.
- Stir in 1/3 cup of flour and cook for 1 minute until golden.
- Pour in 6 cups of chicken stock, sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender. Season with salt and pepper to taste and remove from heat.
Notes
Notes:
For added flavor, consider garnishing with extra chopped parsley before serving.
For added flavor, consider garnishing with extra chopped parsley before serving.