Description
This comforting Chicken Pot Pie Soup is rich, creamy, and loaded with tender chicken, hearty potatoes, vegetables, mushrooms, peas, and corn. It has all the cozy flavors of classic chicken pot pie in an easy-to-serve soup.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, 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
- 3-4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 lb 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 fresh parsley, finely chopped, plus more for garnish
Instructions
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, celery, and mushrooms. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour and create a smooth base.
- Gradually pour in the chicken stock while whisking or stirring constantly to prevent lumps from forming.
- Season with salt and black pepper. Add the sliced Yukon gold potatoes and bring the soup to a gentle boil.
- Reduce the heat to medium-low, cover partially, and simmer for 12-15 minutes, or until the potatoes are tender.
- Stir in the shredded cooked chicken, frozen peas, and corn. Simmer for 4-5 minutes, until the vegetables are heated through.
- Reduce the heat to low and stir in the whipping cream. Cook gently for 2-3 minutes without allowing the soup to boil.
- Stir in the chopped parsley. Taste and adjust the salt and black pepper as needed.
- Ladle the soup into bowls and garnish with additional fresh parsley. Serve hot.
Notes
- Use cooked rotisserie chicken or leftover roasted chicken to make this soup even easier.
- Cut the potatoes into evenly sized slices so they cook at the same rate.
- Add the cream over low heat and avoid boiling after adding it to keep the soup smooth.
- If the soup becomes too thick after refrigeration, add a splash of chicken stock when reheating.
- For a thicker soup, simmer uncovered for a few extra minutes before adding the cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American