Chicken Pot Pie Soup Recipe

Heat a dutch oven or large soup pot over medium-high heat and melt 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.

Stir in the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes until the mushrooms soften and reduce in volume, stirring occasionally.

Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 1 minute, cooking out the raw flour taste and allowing it to turn golden. This step helps thicken the soup.

Gradually pour in 6 cups of chicken stock while stirring to prevent lumps. Add the sliced Yukon gold potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot and cook for 12 to 15 minutes, or until the potatoes are just tender.

Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup finely chopped parsley. Bring the soup back to a gentle simmer and cook for another 5 minutes until the peas and corn are heated through and tender. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and garnish with extra parsley before serving.