Description
Chicken pot pie soup is a comforting and creamy twist on the beloved classic. This Chicken Pot Pie Soup Recipe captures the essence of traditional chicken pot pie, combining tender chicken, fresh vegetables, and a rich broth into a deliciously satisfying bowl of goodness. Ideal for cozy dinners or gatherings, this dish is easy to prepare, making it perfect for busy weeknights. With its customizable ingredients and hearty flavor, this soup is sure to become a family favorite in no time.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Fresh parsley (for garnish)
Instructions
- In a large Dutch oven, melt the butter over medium-high heat. Add onion, carrots, and celery; sauté until softened.
- Stir in mushrooms and garlic; cook until softened.
- Add flour and stir constantly for about a minute to create a roux.
- Gradually pour in chicken stock while stirring, followed by sliced potatoes, salt, and pepper. Bring to a boil; then reduce heat and simmer until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley. Simmer for an additional five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg