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 bowl of chicken pot pie soup that captures the essence of traditional chicken pot pie without the fuss of pastry, perfect for chilly evenings.

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, melt the butter over medium-high heat.
Add the chopped onion, celery, and sliced carrots; sauté for about 5–7 minutes until softened and golden brown.
Incorporate the mushrooms and minced garlic; cook for an additional 5 minutes.
Sprinkle the all-purpose flour over the sautéed vegetables and stir for about a minute to form a roux.
Gradually whisk in the chicken stock to avoid lumps, then add the sliced Yukon gold potatoes, salt, and black pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 12–15 minutes until the potatoes are fork-tender.
Stir in the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley; simmer for an additional 5 minutes.
Taste and adjust seasoning if needed, garnish with extra chopped parsley, and serve warm.

Notes

For a thicker soup, allow it to simmer longer or mash some of the potatoes. You can also experiment with seasonal vegetables.

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

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 30g
Cholesterol: 110mg

Keywords: chicken pot pie soup, comfort food, soup recipes, family meals