Description
Chicken pot pie soup is the ultimate comfort dish, blending the rich, creamy flavors of traditional chicken pot pie with the ease and warmth of a delightful soup. This hearty recipe features tender chicken, vibrant vegetables, and fluffy potatoes simmered in a luscious broth, making it perfect for family dinners or cozy nights in. Quick to prepare and customizable to suit your taste, this soup is sure to become a staple in your kitchen.
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 heavy whipping cream
- Fresh parsley for garnish
Instructions
- Sauté vegetables: In a large dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add mushrooms and garlic: Stir in mushrooms and garlic; cook until tender.
- Prepare roux: Sprinkle flour over vegetables, stirring for about a minute until golden.
- Create soup base: Pour in chicken stock and add potatoes, salt, and pepper. Bring to boil, then simmer until potatoes are tender.
- Combine remaining ingredients: Stir in shredded chicken, peas, corn, cream, and parsley; heat through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 350
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg