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Chicken Pot Pie Soup

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A comforting and creamy Chicken Pot Pie Soup packed with tender chicken and hearty vegetables, perfect for chilly days.

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 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

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until they’re softened.
  3. Toss in the mushrooms and minced garlic. Cook for another 5 minutes until everything is tender.
  4. Stir in the flour and cook for 1 minute to form a light roux.
  5. Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and pepper.
  6. Bring the mix to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  7. Stir in the shredded chicken, peas, and corn, and simmer for 5 more minutes until everything’s heated through.
  8. Finally, stir in the heavy cream and chopped parsley, adjust the seasoning to taste, and let it simmer for another 1-2 minutes before serving.

Notes

You can use rotisserie chicken to save time. Add thyme or rosemary for extra flavor.

Find it online: https://junorecipes.com/chicken-pot-pie-soup/