Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter (85 g); 1 medium yellow onion, chopped (150 g); 2 medium carrots, thinly sliced (120 g); 2 celery sticks, finely chopped (100 g); 8 oz white or brown mushrooms, sliced (225 g); 3 garlic cloves, minced (9 g); 1/3 cup all-purpose flour (43 g); 6 cups chicken stock (1.4 L); 3–4 tsp salt, or to taste (18–20 g); 1/2 tsp black pepper (2.5 g); 1 lb Yukon gold potatoes, peeled and sliced (450 g); 5 cups cooked shredded chicken (700 g); 1 cup frozen peas (150 g); 1 cup corn, frozen or canned (165 g); 1/2 cup whipping cream (120 ml); 1/4 cup chopped parsley (15 g), plus extra for garnish

Description

A comforting blend of chicken, vegetables, and cream, reminiscent of traditional chicken pot pie but in a soothing soup form.

Ingredients

Scale

6 Tbsp unsalted butter (85 g)
1 medium yellow onion, chopped (150 g)
2 medium carrots, thinly sliced (120 g)
2 celery sticks, finely chopped (100 g)
8 oz white or brown mushrooms, sliced (225 g)
3 garlic cloves, minced (9 g)
1/3 cup all-purpose flour (43 g)
6 cups chicken stock (1.4 L)
3–4 tsp salt, or to taste (18–20 g)
1/2 tsp black pepper (2.5 g)
1 lb Yukon gold potatoes, peeled and sliced (450 g)
5 cups cooked shredded chicken (700 g)
1 cup frozen peas (150 g)
1 cup corn, frozen or canned (165 g)
1/2 cup whipping cream (120 ml)
1/4 cup chopped parsley (15 g), plus extra for garnish

Instructions

In a large pot or Dutch oven, melt the butter over medium-high heat.
Add the chopped onion, finely chopped celery, and thinly sliced carrots. Sauté these ingredients for about 5 to 7 minutes until they soften and turn golden.
Stir in the sliced mushrooms and minced garlic, cooking them for an additional 5 minutes to enhance their flavors.
Sprinkle the flour over the vegetables and stir for 1 minute, creating a roux that thickens the soup.
Gradually whisk in the chicken stock, ensuring no lumps remain.
Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are fork-tender.
Stir in the cooked shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Let it simmer for another 5 minutes.
Taste and adjust seasoning as necessary. Garnish each bowl with additional fresh parsley and serve warm.

Notes

Feel free to swap in any vegetables you have on hand and adjust cooking times accordingly. For a thicker texture, let it simmer longer or blend a portion of the soup for creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg

Keywords: soup, chicken, comfort food, cozy meal, pot pie, family dinner, easy recipe