Description
This comforting Chicken Pot Pie Soup captures all the flavors of a classic chicken pot pie in a creamy, hearty soup form. Loaded with tender chicken, potatoes, carrots, celery, mushrooms, peas, and corn in a luscious buttery broth, it’s perfect for a cozy meal any day.
Ingredients
Main Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 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
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold 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 heavy whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Sauté Vegetables: Heat a dutch oven or large soup pot over medium-high heat and melt the butter. Add chopped onion, celery, and carrots, stirring occasionally. Cook for 5-7 minutes until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Stir in sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes until the mushrooms are softened and fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute until the flour is golden and well combined, which will help thicken the soup later.
- Add Liquids and Potatoes: Pour in the chicken stock. Add the sliced Yukon gold potatoes, salt (about 3 1/2 teaspoons or to taste), and black pepper. Bring the soup to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
- Add Remaining Ingredients: Stir in shredded chicken, frozen peas, corn, heavy whipping cream, and chopped parsley. Return the soup to a gentle simmer and cook for an additional 5 minutes until the peas and corn are heated through and tender.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Remove from heat, garnish with additional parsley if desired, and serve hot.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen peas and corn should be added last to avoid overcooking and to maintain their bright color and texture.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- This soup freezes well; cool completely before storing in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
