Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 shredded chicken; 1 cup frozen peas; 1 cup corn (frozen or canned); 1/2 cup whipping cream; Fresh parsley for garnish

Description

Chicken pot pie soup is a comforting, creamy dish that delivers the rich flavors of classic chicken pot pie without the hassle of making a crust. This easy-to-follow recipe combines tender chicken, fresh vegetables, and a velvety broth, making it perfect for family dinners or cozy gatherings.

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 shredded chicken
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
Fresh parsley for garnish

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Instructions

In a large pot over medium heat, melt butter and sauté onions, celery, and carrots for about 5–7 minutes until softened.
Add mushrooms and garlic; sauté for another 5 minutes.
Stir in flour and cook for an additional minute.
Pour in chicken stock and add potatoes, salt, and pepper; bring to a boil then reduce heat to simmer for about 12–15 minutes until potatoes are tender.
Mix in shredded chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 75mg