Description
Creamy Chicken Pot Pie Soup with tender chicken, bright vegetables, and a silky broth that brings classic comfort.
Ingredients
6 Tbsp unsalted butter
1 medium yellow onion, chopped
2 medium carrots, sliced
2 celery sticks, finely chopped
8 oz mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
3–4 tsp salt
1/2 tsp black pepper
1 lb Yukon gold potatoes, peeled and sliced
5 cups cooked shredded chicken
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
1/4 cup parsley, finely chopped
Instructions
1. Heat a dutch oven over medium-high heat and melt butter. Add onion, celery, and carrots and sauté 5–7 minutes until softened.
2. Add mushrooms and garlic and sauté 5 minutes.
3. Add flour and stir 1 minute.
4. Add chicken stock, potatoes, salt, and pepper. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
5. Add chicken, peas, corn, cream, and parsley. Simmer 5 minutes. Season to taste and serve.
Notes
Serve with warm biscuits.
Adjust cream for richness.
Use leftover or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 22
- Cholesterol: 85