Chicken Pot Pie Soup
Ingredients
- 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
- (or to taste3-4 tsp salt)
- 1/2 tsp black pepper
- 1 lb 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
Directions
- 1
Begin with Butter: Start by melting 6 Tbsp of unsalted butter in a large pot over a medium-high flame.
- 2
Vegetable Sauté: Toss in the yellow onion, carrots, and celery into the pot. Stir them around for about 5-7 minutes until they're soft and taking on a golden hue.
- 3
Mushroom and Garlic Addition: Add the mushrooms and garlic into the mix, letting them cook together for 5 more minutes until everything is tender.
- 4
Thickening with Flour: Sprinkle the flour over the vegetables, stirring it in well for a minute until it forms a golden roux.
- 5
Liquid and Seasonings: Slowly add in the chicken stock, followed by the potatoes, salt, and pepper. Bring the mixture to a boil, then drop the heat to a simmer, covering the pot partially. Let it cook until the potatoes are just tender, about 12-15 minutes.
- 6
Chicken, Peas, and Corn: Stir in the shredded chicken, peas, and corn, mixing them into the soup thoroughly.
- 7
Final Creamy Touch: Add the whipping cream and parsley, bringing the soup back up to a simmer for a few more minutes until the additional vegetables are soft.
- 8
Ready to Serve: After adjusting the seasoning to your liking, take the soup off the heat. Ladle it into bowls, garnish with a sprinkle of parsley, and it's ready to enjoy.
Chicken Pot Pie Soup
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About this Recipe
Craving the ultimate comfort food without the lengthy process? Our Chicken Pot Pie Soup delivers all the heartwarming, creamy goodness of a classic chicken pot pie in a bowl, perfect for a cozy night in without the fuss of baking a crust.
Why This Recipe Works
This recipe shines by capturing the essence of a beloved dish through smart technique and thoughtful ingredient layering. It’s designed to bring you that deeply satisfying, savory experience with tender chicken and vibrant vegetables enveloped in a lusciously silky broth, ensuring every spoonful is pure comfort. You'll love how effortlessly it comes together, proving that homestyle flavor doesn't have to be complicated.
What to Expect
Prepare for a truly comforting meal that warms you from the inside out. This soup boasts a rich, savory flavor profile, where the sweet notes of carrots and corn are balanced by earthy mushrooms and a hint of fresh parsley. The texture is wonderfully creamy, featuring tender pieces of shredded chicken, soft potatoes, and perfectly cooked vegetables in a velvety, substantial broth. It's a fulfilling dish that feels both indulgent and wholesome, perfect for chasing away the chill.
Customization & Variations
Feel free to make this soup your own. For a heartier vegetarian option, you can omit the chicken and add a can of drained cannellini beans or chickpeas, or simply increase the amount of potatoes and other vegetables. Swap out the frozen peas and corn for other quick-cooking vegetables like diced green beans or spinach, added towards the end of cooking. If you prefer a leaner soup, you can reduce the amount of whipping cream or use half-and-half.
Serving & Context
This Chicken Pot Pie Soup is an ideal choice for a comforting family dinner or a relaxed gathering with friends. Serve it hot, garnished with extra fresh parsley, alongside some crusty bread for dipping to soak up every last drop of that creamy broth. A simple side salad would complement its richness beautifully.