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Chicken Pot Pie Soup Recipe

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3.8 from 9 reviews

This comforting Chicken Pot Pie Soup combines all the classic flavors of a traditional pot pie in a creamy, hearty soup form. Tender chicken, potatoes, mushrooms, and vegetables are simmered in a rich broth with a touch of cream and fresh parsley, resulting in a satisfying meal perfect for chilly days.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup 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 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 whipping cream
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Instructions

  1. Sauté Vegetables: Heat a dutch oven or soup pot over medium-high heat and melt 6 tablespoons of unsalted butter. Add chopped onion, celery, and sliced carrots, then sauté for 5 to 7 minutes, stirring occasionally until the vegetables are softened and lightly golden.
  2. Add Mushrooms and Garlic: Stir in sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes or until the mushrooms are softened and fragrant.
  3. Create Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for about 1 minute, allowing the flour to cook and turn a golden color. This will help thicken the soup later.
  4. Add Stock and Potatoes: Pour in 6 cups of chicken stock and add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt (adjust to taste) and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12 to 15 minutes, or until the potatoes are tender.
  5. Incorporate Chicken and Vegetables: Stir in 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 tender.
  6. Season and Serve: Taste the soup and adjust salt and pepper as needed. Remove from heat and garnish with additional parsley before serving.

Notes

  • For extra flavor, use homemade chicken stock or broth.
  • Substitute heavy whipping cream with half-and-half for a lighter version.
  • Leftover cooked chicken, such as rotisserie chicken, works well in this recipe.
  • Feel free to add other vegetables like green beans or diced celery for added texture.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
  • Reheat gently over low heat to prevent the cream from curdling.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-pot-pie-soup-recipe-2/