Description
A comforting chicken pot pie soup filled with tender chicken, vegetables, and a creamy broth, perfect for chilly evenings.
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. Sauté for 5 to 7 minutes until softened.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until tender.
- Sprinkle in the flour and stir for about a minute to form a light roux.
- Gradually whisk in the chicken stock to avoid lumps. Add the Yukon Gold potatoes, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for 12 to 15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for 5 more minutes.
- Incorporate the heavy whipping cream and chopped parsley. Adjust seasoning as needed. Simmer for another 1 to 2 minutes before serving.
Notes
Use high-quality, fresh ingredients for the best flavor. Feel free to get creative with additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken soup, comfort food, pot pie, winter recipe, hearty soup
