Description
Discover the ultimate comfort in a bowl with this Chicken Pot Pie Soup Recipe. This creamy and hearty soup brings all the nostalgic flavors of traditional chicken pot pie without the fuss of a crust. Perfect for chilly evenings or family gatherings, this dish is packed with tender chicken, fresh vegetables, and rich flavor that warms the soul. In just 45 minutes, you can whip up a satisfying meal that will delight both kids and adults alike. Customize it with your favorite herbs or vegetables for a personal touch. Serve it alongside flaky biscuits or croutons for a cozy dining experience that feels like a warm hug.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Fresh parsley for garnish
Instructions
- In a Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté until softened.
- Stir in mushrooms and garlic; cook until fragrant. Add flour and stir to combine.
- Pour in chicken stock, then add potatoes, salt, and pepper. Bring to a boil, reduce heat to simmer for about 15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, cream, and parsley; simmer for an additional five minutes.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg