Chicken Pot Pie Soup
Chicken Pot Pie Soup with hearty chunks of chicken, tender potatoes, and sweet peas in a creamy broth, offering a comforting, richly savory experience with each spoonful.
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.