Description
A hearty and comforting soup that encapsulates the essence of Chicken Pot Pie, perfect for family gatherings and cold days.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 Yukon Gold potatoes, diced
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup corn
- Salt and pepper, to taste
- 1/2 cup heavy whipping cream
- Fresh parsley, for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrots; sauté until tender.
- Stir in mushrooms and garlic, cooking until fragrant.
- Sprinkle in flour and mix until coated; cook for 1 minute.
- Slowly whisk in chicken stock to prevent lumps.
- Add diced potatoes and bring to a simmer; cook for 12-15 minutes until tender.
- Stir in shredded chicken, peas, and corn; simmer for a few minutes.
- Adjust seasoning with salt and pepper; stir in cream just before serving.
- Garnish with chopped parsley and serve warm.
Notes
For an extra touch, serve with crusty bread or warm biscuits. Consider using rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, pot pie, comfort food, easy recipes, family meals
