Chicken Pot Pie Soup
Warm up with a bowl of creamy Chicken Pot Pie Soup, a comforting twist on the classic chicken pot pie recipe! Loaded with tender chicken, hearty potatoes, and vibrant vegetables in a luscious creamy broth, this soup is perfect for busy weeknights or cozy weekends during the colder months.
Ingredients
- 6 Tablespoons salted butter
- 1 medium yellow onion (chopped)
- 3-4 medium carrots (sliced)
- 2 celery ribs (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces white or brown mushrooms (sliced)
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon Better than Bouillon roasted chicken bouillon
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Pinch of oregano and/or cayenne pepper (optional)
- 1 ½ lbs yukon gold potatoes (diced large about 1/2" thick (about 4-5 medium potatoes))
- 2 boneless, skinless chicken breasts ((about 1 pound) or 5 cups cooked, shredded chicken)
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- ¼ cup finely chopped fresh parsley (+ more for garnish)
- warm buttermilk biscuits
Directions
- 1
In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
- 2
Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
- 3
Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
- 4
Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
- 5
Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.