Description
This Chicken Pot Pie Soup is a comforting and hearty dish that captures the classic flavors of a traditional chicken pot pie in a creamy, easy-to-make soup. Loaded with tender chicken, fresh vegetables, and a rich broth thickened with a buttery roux, this soup is perfect for cozy dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/4 cup parsley, finely chopped, plus more for garnish
Dairy and Fats
- 6 Tbsp unsalted butter
- 1/2 cup whipping cream
Proteins
- 5 cups cooked chicken, shredded
Pantry
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt in 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 5 minutes, stirring occasionally until the mushrooms soften and the garlic becomes fragrant.
- Create Roux: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for about 1 minute. Cook until the flour is golden, which helps thicken the soup later.
- Add Broth and Potatoes: Pour in 6 cups of chicken stock, then add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons of salt (or to taste) and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12 to 15 minutes, or until the potatoes are tender.
- Finish Soup: Stir in the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup of heavy whipping cream, and 1/4 cup of chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes, until the peas and corn are tender. Taste and adjust seasoning with salt and pepper as desired. Remove from heat and garnish with additional parsley before serving.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Frozen peas and corn can be substituted with fresh in season.
- For a thicker soup, simmer a little longer or add an extra tablespoon of flour when creating the roux.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- This soup freezes well; cool completely before freezing in airtight containers.
Keywords: chicken pot pie soup, creamy chicken soup, comfort food soup, fall soup recipe, hearty chicken soup