Description
Chicken pot pie soup is a creamy, comforting, and hearty dish that captures all the delicious flavors of traditional chicken pot pie without the hassle of making a crust. This soup combines tender chicken, fresh vegetables, and a rich, creamy broth for a satisfying meal perfect for cozy dinners. Serve it with freshly-baked biscuits for a complete comfort food experience.
Ingredients
Vegetables
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/4 cup parsley, finely chopped, plus more for garnish
Dairy
- 6 Tbsp unsalted butter
- 1/2 cup heavy whipping cream
Protein
- 5 cups cooked chicken, shredded
Pantry
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
Instructions
- Sauté the vegetables: Heat a dutch oven or soup pot over medium/high heat and melt 6 Tbsp butter. Add chopped onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally until the vegetables are softened and lightly golden.
- Add mushrooms and garlic: Stir in sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally until the mushrooms soften.
- Make the roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for about 1 minute until the mixture turns golden. This will help thicken the soup.
- Add stock and potatoes: Pour in 6 cups of chicken stock along with the sliced Yukon gold potatoes. Season with 3 1/2 tsp salt (or to taste) and 1/2 tsp black pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to a simmer, partially cover the pot, and cook for 12-15 minutes or until the potatoes are tender.
- Add chicken and vegetables: Stir in the shredded cooked chicken, frozen peas, and corn. Pour in 1/2 cup heavy whipping cream and add 1/4 cup chopped parsley. Return the soup to a simmer.
- Final simmer and seasoning: Cook the soup for an additional 5 minutes or until the peas and corn are tender. Taste and adjust salt and pepper as needed, then remove the soup from heat.
Notes
- For extra richness, garnish with additional fresh parsley before serving.
- This soup pairs wonderfully with freshly-baked biscuits or crusty bread to soak up the creamy broth.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Use leftover roasted chicken or rotisserie chicken for convenience.
- Adjust the thickness of the soup by adding more or less chicken stock or cream according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
