Description
A warm, comforting soup that combines the flavors of classic chicken pot pie in a creamy broth.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 celery sticks, finely chopped
- 2 carrots, thinly sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 2 Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces
- 3–4 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
- 2 cups shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup whipping cream
- 1/4 cup finely chopped parsley
Instructions
- In a Dutch oven, melt the butter over medium-high heat.
- Add chopped onion, celery, and carrots, and sauté for 5-7 minutes until softened.
- Add sliced mushrooms and minced garlic; sauté for another 5 minutes.
- Sprinkle in flour and stir constantly for 1 minute until golden.
- Slowly pour in chicken stock and add sliced potatoes. Season with salt and pepper, bring to a boil, then reduce to a simmer.
- Partially cover, let cook for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, frozen peas, frozen corn, whipping cream, and parsley; simmer for another 5 minutes.
- Taste and adjust seasoning before serving hot.
Notes
For a richer soup, substitute half-and-half for whipping cream. You can also customize your vegetables and protein options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken pot pie soup, comfort food, creamy soup, family dinner, leftovers