Chicken Pot Pie Soup
This rich and creamy Chicken Pot Pie Soup is a comforting dish packed with veggies and shredded chicken, perfect for chilly evenings.
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter Use fresh butter for the best aroma.
- 1 medium yellow onion, chopped Gives fragrant sweetness when sautéed.
- 2 stalks celery, finely chopped Adds crunch and earthy flavor.
- 2 carrots sliced Add natural sweetness and vibrant color.
- 8 ounces mushrooms, sliced Cremini or button mushrooms work best.
- 3 cloves garlic, minced Fresh garlic enhances the aroma.
Thickening and Liquid
- 1/3 cup all-purpose flour Helps thicken the soup.
- 6 cups chicken stock Use homemade or quality store-bought.
Main Ingredients
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Creamy and hearty; avoid russets.
- 5 cups cooked chicken, shredded Use leftover roast chicken or rotisserie chicken for ease.
- 1 cup frozen peas No need to thaw; saves time.
- 1 cup frozen corn Add without thawing.
- 1/2 cup heavy whipping cream For creaminess; half-and-half can be used as a lighter option.
- 1/4 cup parsley, chopped Add fresh for vibrant flavor.
Seasoning
- 3 1/2 teaspoons salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly cracked is preferred.
Instructions
Preparation
- In a large pot over medium heat, melt your butter until it’s bubbling and fragrant.
- Add the chopped onion, celery, and carrots to the pot. Sauté for about 5-7 minutes, until softened.
- Next, toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes until fragrant and the mushrooms begin to brown.
- Sprinkle in the flour, stirring for about a minute until it combines and creates a light roux.
- Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a gentle boil, then reduce the heat.
- Add the sliced potatoes, 3 teaspoons of salt, and black pepper. Simmer for about 12-15 minutes, until the potatoes are tender.
- Add the shredded chicken, peas, and corn. Let gently heat through for another 5 minutes.
- Stir in the heavy cream and chopped parsley. Adjust the seasoning to your liking and let simmer for another 1-2 minutes. Serve hot.
Notes
Make it ahead for better flavor, cut veggies evenly for texture, and adjust seasonings as needed. Can be made gluten-free by substituting the flour.