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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

4.8 from 7 reviews

A comforting and hearty Chicken Pot Pie Soup featuring tender chicken, fresh vegetables, and creamy broth, perfect for a cozy meal anytime.

Ingredients

Scale

Sauté Base

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 celery sticks (finely chopped)

Mushrooms and Aromatics

  • 8 oz white or brown mushrooms (sliced)
  • 3 garlic cloves (minced)

Thickening and Broth

  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper

Vegetables and Meat

  • 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)

Finishing Touches

  • 1/2 cup whipping cream
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Instructions

  1. Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt 6 Tbsp of unsalted butter. Add chopped onion, celery, and sliced carrots, sautéing for 5-7 minutes while stirring occasionally until they soften and turn lightly golden.
  2. Add Mushrooms and Garlic: Stir in sliced mushrooms and minced garlic, cooking for another 5 minutes with occasional stirring until softened and fragrant.
  3. Create Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables, stirring constantly for about 1 minute until the flour turns a light golden color. This will thicken the soup.
  4. Add Broth and Potatoes: Pour in 6 cups chicken stock along with sliced Yukon gold potatoes, 3 1/2 tsp salt (adjust to taste), and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes become tender.
  5. Add Chicken and Vegetables: Stir in shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup whipping cream, and 1/4 cup chopped parsley. Return to a simmer and cook for an additional 5 minutes until peas and corn are tender.
  6. Season and Serve: Taste the soup and adjust salt and pepper if necessary. Remove from heat and garnish with extra parsley before serving.

Notes

  • Use cooked rotisserie chicken for convenience and flavor.
  • Adjust the amount of salt according to your dietary preference.
  • For a thicker soup, cook a few minutes longer after adding the cream.
  • Frozen peas and corn can be substituted with fresh if available.
  • Serve with crusty bread for a complete meal.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, hearty soup, easy chicken soup

Find it online: https://cookwithruby.com/chicken-pot-pie-soup-recipe/