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Chicken Pot Pie Soup

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A warm and creamy Chicken Pot Pie Soup that brings comfort on chilly evenings, filled with tender vegetables and shredded chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced
  • 2 sticks celery, finely chopped
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
Broth and Seasonings
  • 6 cups chicken stock
  • 3.5 tsp salt (or to taste)
  • 1/2 tsp black pepper
Fats and Thickening
  • 6 Tbsp unsalted butter Can use olive oil for a lighter option.
  • 1/3 cup all-purpose flour Use gluten-free flour blend for gluten-free version.
  • 1/2 cup heavy whipping cream Leave out when freezing.
Protein and Herbs
  • 5 cups cooked chicken, shredded Rotisserie chicken works great!
  • 1/4 cup parsley, chopped For garnish.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and lightly golden.
  2. Add the mushrooms and garlic. Cook for another 5 minutes until softened.
  3. Stir in the flour and cook for 1 minute to create a roux.
  4. Gradually whisk in the chicken stock, then add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
  5. Stir in the shredded chicken, peas, and corn. Pour in the heavy cream and sprinkle in the parsley. Return to a simmer and cook for an additional 5 minutes.
  6. Adjust seasoning to taste, then serve hot!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 6gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat. Can be frozen for up to 3 months without heavy cream; add cream when reheating for a silky finish.
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