Chicken Pot Pie Soup (Print Version)
Tender chicken and vegetables simmered in a creamy broth with potatoes, peas, and corn.
# Ingredients:
→ Produce
01 -
1 medium yellow onion, chopped (about 1 cup)
02 -
2 medium carrots, thinly sliced into rings
03 -
2 celery stalks, finely chopped
04 -
8 ounces white or brown mushrooms, sliced
05 -
3 garlic cloves, minced
06 -
1 pound Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces
07 -
1 cup frozen peas
08 -
1 cup corn, frozen or drained if canned
09 -
1/4 cup fresh parsley, finely chopped, plus additional for garnish
→ Dairy
10 -
6 tablespoons unsalted butter
11 -
1/2 cup heavy whipping cream
→ Meat
12 -
5 cups cooked chicken, shredded
→ Pantry
13 -
1/3 cup all-purpose flour
14 -
6 cups chicken stock
15 -
3 to 4 teaspoons salt, or to taste
16 -
1/2 teaspoon ground black pepper
# Steps:
01 -
In a large Dutch oven or soup pot over medium-high heat, melt the butter. Add the chopped onion, celery, and carrots, and sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and starting to develop golden color.
02 -
Add the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms are soft and fragrant.
03 -
Sprinkle the flour evenly over the vegetables. Stir constantly for 1 minute, allowing the flour to toast lightly, forming a golden paste.
04 -
Slowly pour in the chicken stock while stirring. Add the sliced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12 to 15 minutes, or just until the potatoes are fork tender.
05 -
Stir in the shredded cooked chicken, frozen peas, corn, heavy cream, and chopped parsley. Return to a simmer and cook an additional 5 minutes, until peas and corn are tender.
06 -
Taste and adjust seasoning with additional salt or pepper as needed. Remove from heat and garnish with extra parsley before serving.
# Notes:
01 -
For enhanced flavor, use rotisserie or freshly roasted chicken and fresh herbs. This soup can be prepared ahead and reheated gently for serving.