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Chicken Pot Pie Soup

A warm and comforting Chicken Pot Pie Soup that combines fresh ingredients and rich flavors, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 260
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons unsalted butter Adds richness; substitute with olive oil for a lighter taste.
  • 1 medium yellow onion, chopped Provides a flavor foundation; shallots can work too.
  • 2 stalks celery, finely chopped Adds crunch; green bell pepper is a good swap.
  • 2 pieces carrots, sliced Brings sweetness; consider parsnips for a twist.
  • 8 ounces mushrooms, sliced Their umami flavor is key; feel free to use canned mushrooms in a pinch.
  • 3 cloves garlic, minced A flavor booster; pre-minced garlic or garlic powder can be used.
  • 1/3 cup all-purpose flour Thickens the soup; for a gluten-free option, use cornstarch.
  • 6 cups chicken stock The heart of the soup; homemade or store-bought both work.
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Offers body to the soup; russet potatoes can also work.
  • 5 cups cooked chicken, shredded Rotisserie chicken makes for a quick prep!
  • 1 cup frozen peas Fresh or frozen, both are nice; frozen corn can also substitute.
  • 1 cup frozen corn Sweetness and color; feel free to add other veggies like green beans.
  • 1/2 cup heavy whipping cream For that luxurious creamy texture; opt for half-and-half for lighter options.
  • 1/4 cup parsley, chopped Freshness; basil or thyme can also enhance flavors.
  • 3 1/2 teaspoons salt (to taste) Essential for flavor; try 2 teaspoons first and add more as needed.
  • 1/2 teaspoon black pepper Adds depth; cayenne or smoked paprika can spice things up.

Method
 

Preparation
  1. Melt butter in a large pot over medium heat.
  2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Add mushrooms and garlic; cook for another 5 minutes until softened.
  4. Stir in flour and cook for 1 minute to form a light roux.
  5. Slowly whisk in chicken stock, then add potatoes, salt, and pepper.
  6. Bring to a boil, reduce heat, and simmer for 12-15 minutes until potatoes are tender.
  7. Stir in shredded chicken, peas, and corn; simmer an additional 5 minutes until heated through.
  8. Stir in heavy cream and parsley; adjust seasoning to taste and simmer for 1-2 minutes before serving.

Notes

Serve the soup with a sprinkle of fresh parsley and alongside warm, crusty bread. For added comfort, consider a side of Honey Butter Skillet Corn. Avoid boiling the soup too long after adding cream to prevent curdling.