Chicken Pot Pie Soup
Ingredients:
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 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
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Directions:
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and mushrooms. Sauté for about 6-8 minutes until the vegetables are tender and the mushrooms have softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to create a roux.
4. Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer.
5. Add the sliced potatoes, salt, and black pepper. Cook until the potatoes are tender, about 15 minutes.
6. Stir in the shredded chicken, frozen peas, and corn. Simmer for another 5 minutes to heat through.
7. Reduce the heat to low and stir in the whipping cream and chopped parsley.
8. Adjust seasoning if needed. Garnish with additional parsley before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 320 kcal per serving | Servings: 10 servings
Tips:
Use homemade chicken stock for a richer, more flavorful soup.
For a thicker consistency, mash a few potato slices against the side of the pot and stir.