Chicken Pot Pie Soup
A creamy, comforting soup that captures the flavors of classic chicken pot pie, packed with tender chicken, vibrant vegetables, and a delicious broth.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter
- 1 cup medium yellow onion, chopped
- 2 medium carrots, thinly sliced into rings
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt or to taste
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
Final Ingredients
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped plus more for garnish
Instructions
Preparation
- In a Dutch oven or a large soup pot, heat the butter over medium-high heat until melted. Add the chopped onion, chopped celery, and sliced carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Stir in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes, until the mushrooms are softened.
- Sprinkle in the flour, stirring constantly for about 1 minute until it becomes golden. This will help thicken your soup.
- Gradually add the chicken stock while stirring to avoid lumps. Then add the sliced potatoes, 3 1/2 tsp salt (or to taste), and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Partially cover the pot and let it cook for 12-15 minutes or until the potatoes are tender.
- Add in the shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender.
- Season to taste with more salt and pepper if needed, then remove from heat.
Serving
- Ladle the warm soup into bowls and sprinkle with additional chopped parsley for garnish.
- This soup pairs wonderfully with crusty bread or buttery biscuits for dipping.
- Optionally, top with freshly grated cheese or a dollop of sour cream for a creamy finish.
Notes
Feel free to add more vegetables, like diced bell peppers or green beans, based on what you have on hand. Consider adding herbs like thyme or rosemary for an aromatic twist. This soup is perfect for using up leftover roast chicken or turkey.