Chicken Pot Pie Soup
A hearty soup that combines the comforting flavors of chicken pot pie with the ease of a soup, perfect for chilly evenings.
Ingredients
For the soup base
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Mix in the sliced mushrooms and minced garlic. Cook for another 5 minutes until soft.
- Sprinkle in the flour and cook for about 1 minute to make a light roux.
- Gradually whisk in the chicken stock. Add the sliced potatoes, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 12-15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for another 5 minutes to heat everything through.
- Stir in the heavy cream and chopped parsley. Taste and adjust seasoning if needed. Simmer for another 1-2 minutes, then serve hot.
Notes
For added depth of flavor, consider using homemade chicken stock. You can add favorite vegetables and adjust seasonings to taste. This soup is best served hot, with bread for dipping.