Description
A comforting and hearty chicken pot pie soup that warms the soul with tender chicken, savory vegetables, and a creamy base.
Ingredients
Scale
- 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
- Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and carrots, and sauté for 5-7 minutes until softened and fragrant.
- Introduce the sliced mushrooms and minced garlic; cook for an additional 5 minutes until tender.
- Stir in the flour and cook for about a minute to form a light roux.
- Slowly whisk in the chicken stock, allowing the mixture to come together smoothly.
- Add the sliced potatoes, salt, and pepper, and bring to a boil.
- Once boiling, reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn, and let simmer for another 5 minutes until heated through.
- Finally, stir in the heavy cream and chopped parsley, adjust seasoning to taste, and simmer for an additional 1-2 minutes.
- Serve warm and enjoy the comforting flavors.
Notes
Adjust seasonings and spices to taste. For thicker soup, let it simmer longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: chicken, soup, comfort food, pot pie, hearty