Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 10 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1.5 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1.5 cups corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped (plus more for garnish)
Heat the pot & sauté aromatics
Warm a Dutch oven or large soup pot over medium-high heat. Add 6 tablespoons of butter and let it melt.
Stir in 1 chopped onion, 2 finely chopped celery sticks, and 2 thinly sliced carrots.
Sauté, stirring occasionally, until the vegetables are softened and lightly golden, approximately 5–7 minutes.
Add mushrooms & garlic
Incorporate 10 ounces of sliced mushrooms and 3 minced garlic cloves.
Continue cooking, stirring occasionally, until the mushrooms release their moisture and are softened, about 5 minutes.
Make the roux
Sprinkle 1/3 cup of all-purpose flour over the vegetables. Stir constantly for 1 minute until the flour is lightly golden and fully absorbed.
Simmer broth & potatoes
Gradually whisk in 6 cups of chicken stock. Add 1.5 pounds of sliced potatoes, 3.5 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper.
Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and cook until the potatoes are just tender, about 12–15 minutes.
Finish with chicken & veggies
Stir in 3 cups of shredded cooked chicken, 1 cup of frozen peas, 1.5 cups of corn, 1/2 cup of whipping cream, and 1/4 cup of finely chopped fresh parsley.
Return to a simmer and cook until the peas and corn are heated through, about 5 minutes.
Taste and adjust the seasoning with salt and pepper, then remove from heat. Garnish with additional chopped parsley if desired.
Chicken Pot Pie Soup
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 10 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 –4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1.5 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1.5 cups corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped (plus more for garnish)
Instructions
- Melt butter in a Dutch oven over medium-high heat.
- Sauté onion, celery, and carrots until softened and lightly golden, about 5–7 minutes.
- Add mushrooms and garlic; cook until mushrooms release moisture and soften, about 5 minutes.
- Sprinkle flour over vegetables; stir constantly for 1 minute.
- Gradually whisk in chicken stock, then add potatoes, salt, and pepper.
- Bring to a boil, reduce to simmer, cover partially, and cook until potatoes are tender, about 12–15 minutes.
- Stir in chicken, peas, corn, cream, and parsley.
- Simmer until peas and corn are heated through, about 5 minutes.
- Adjust seasoning, remove from heat, and garnish with extra parsley.