Chicken Pot Pie Soup
A velvety, nourishing soup that captures the essence of classic chicken pot pie—minus the crust. Rich in texture and brimming with tender vegetables and savory chicken, this dish is a comforting meal ideal for any season, especially when paired with warm, flaky biscuits.
Ingredients
- 1 lb Yukon gold potatoes peeled and cut into 1/4-inch slices
- 1 cup corn canned or frozen
- 5 cups cooked shredded chicken
- 6 Tbsp unsalted butter
- 1/2 tsp ground black pepper
- 2 celery stalks finely diced
- 1/3 cup all-purpose flour
- 1 cup frozen peas
- 3 –4 tsp salt or to taste
- 1 cup chopped yellow onion from 1 medium onion
- 3 garlic cloves minced
- 1/2 cup heavy whipping cream
- 8 oz white or brown mushrooms sliced
- 1 cup carrots thinly sliced into rounds (from 2 medium carrots)
- 6 cups chicken stock
- 1/4 cup finely chopped parsley plus more for garnish
Instructions
- Place a Dutch oven or heavy soup pot over medium-high heat and melt the butter. Add the chopped onion, diced celery, and sliced carrots, cooking for 5 to 7 minutes, stirring occasionally, until the vegetables soften and take on a golden hue.
- Incorporate the mushrooms and minced garlic, sautéing for an additional 5 minutes until tender and aromatic.
- Sprinkle in the flour and stir continuously for 1 minute, allowing it to cook to a light golden color.
- Pour in the chicken stock along with the sliced potatoes, salt, and black pepper. Increase heat to bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover partially and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
- Stir in the shredded chicken, frozen peas, corn, heavy cream, and chopped parsley. Return to a gentle simmer and cook for an additional 5 minutes, or until the vegetables are heated through and tender. Adjust seasoning with additional salt and pepper as needed before removing from heat.