Chicken Pot Pie Soup
- Total Time45 minutes
- Yield10 servings 1x
Chicken Pot Pie Soup is a creamy one pot soup with tender chicken, potatoes, peas, corn, and carrots in a rich broth that tastes like classic pot pie filling.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, about 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 6 cups chicken stock
- 3 to 4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or drained canned
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Heat a Dutch oven or large soup pot over medium high heat. Add the butter and let it melt.
- Add the chopped onion, sliced carrots, and chopped celery. Sauté, stirring now and then, for 5 to 7 minutes until the vegetables are softened and lightly golden.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms are soft and most of their liquid has cooked off.
- Sprinkle the flour evenly over the vegetables. Stir constantly for about 1 minute, until the flour is fully mixed in and turns a light golden color.
- Slowly pour in the chicken stock while stirring to avoid lumps. Add the sliced potatoes, salt, and black pepper, then stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Partially cover and cook for 12 to 15 minutes, or until the potatoes are just tender when pierced with a fork.
- Add the shredded cooked chicken, frozen peas, corn, cream, and chopped parsley. Stir well and bring the soup back to a gentle simmer.
- Cook for another 5 minutes, until the peas and corn are tender and the soup has thickened slightly. Taste and adjust salt and pepper to your liking.
- Remove the soup from the heat and let it rest for a few minutes. Ladle the Chicken Pot Pie Soup into bowls, garnish with extra parsley if desired, and serve warm with bread or biscuits.
Notes
Storage: Cool Chicken Pot Pie Soup completely, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of stock, milk, or water if the soup has thickened. For longer storage, freeze cooled soup in freezer safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
Substitutions: Swap shredded turkey or diced ham for the chicken. Use half and half or light cream instead of heavy cream for a leaner soup, or thicken with a cornstarch slurry for a gluten free version. Add extra vegetables such as green beans, spinach, or bell pepper to taste.
Make Ahead: This soup is great for meal prep. Cook a full batch, cool, and refrigerate in portions for easy lunches or dinners throughout the week. Reheat with a little extra liquid to bring it back to a creamy consistency.
Tips: Cut potatoes into even slices so they cook at the same rate. Stir often once the potatoes are added to keep anything from sticking on the bottom of the pot. Do not boil the soup hard after adding cream, a gentle simmer keeps the broth smooth.
Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes. Adjust values based on the brands and amounts you use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 6g
- Sodium: 977mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 91mg
Find it online: https://www.alldietmeals.com/chicken-pot-pie-soup/
