Description
This Chicken Pot Pie Soup Recipe is a cozy and comforting dish that combines all the flavors of a classic chicken pot pie in a delicious soup form.
Ingredients
Units
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Main Ingredients:
- 6 Tbsp unsalted butter
- 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
- 1/3 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
- 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
- Sauté Vegetables: Heat butter in a pot, sauté onions, carrots, and celery until golden.
- Add Mushrooms: Add mushrooms and garlic, cook until softened.
- Add Flour: Stir in flour until golden.
- Add Stock and Potatoes: Pour in chicken stock, potatoes, salt, and pepper, simmer until potatoes are tender.
- Finish Soup: Add chicken, peas, corn, cream, and parsley, simmer until vegetables are tender. Season to taste and serve.
Notes
- You can customize the vegetables in this soup to suit your preferences.
- This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg