Chicken Pot Pie Soup
A warm and comforting Chicken Pot Pie Soup with classic flavors and a creamy texture, perfect for chilly days.
Ingredients
For the Soup Base
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 pieces carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
For the Soup Ingredients
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Add chopped yellow onion, finely chopped celery, and sliced carrots. Sauté for about 5 to 7 minutes until softened.
- Stir in sliced mushrooms and minced garlic; cook for another 5 minutes until mushrooms soften.
- Sprinkle in the all-purpose flour, stirring to create a light roux.
- Slowly whisk in the chicken stock, ensuring there are no lumps.
- Add sliced Yukon Gold potatoes, salt, and pepper; bring to a gentle boil and then reduce heat to simmer for about 12 to 15 minutes.
- Stir in shredded cooked chicken, frozen peas, and corn; simmer for an additional 5 minutes until heated through.
- Finally, stir in heavy whipping cream and chopped parsley. Adjust seasoning as needed and let simmer for another 1 to 2 minutes before serving.
Notes
Serve with warm, crusty bread and a fresh green salad. For garnish, sprinkle more chopped parsley on top. Adding a dash of hot sauce can elevate the flavor if desired.