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–+ servings

Chicken Pot Pie Soup

A cozy and indulgent Chicken Pot Pie Soup that captures the flavor of classic chicken pot pie in a warm, broth-based form. Perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 pieces carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
Broth and Thickeners
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock Use fresh, high-quality stock for richer flavor.
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick You can swap for sweet potatoes if preferred.
  • 3.5 teaspoons salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
Final Touches
  • 5 cups cooked chicken, shredded Leftovers work beautifully.
  • 1 cup frozen peas
  • 1 cup frozen corn Or fresh if available.
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped For garnish and added freshness.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until softened.
  3. Toss in the mushrooms and garlic, cooking for an additional 5 minutes until fragrant.
  4. Sprinkle the flour over the vegetables and stir for about a minute to form a light roux.
Cooking
  1. Gradually whisk in the chicken stock, ensuring there are no lumps.
  2. Add in the sliced potatoes along with salt and pepper.
  3. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer for about 12-15 minutes until the potatoes are tender.
  4. Stir in the shredded chicken, peas, and corn, cooking for another 5 minutes until heated through.
  5. Finally, stir in the heavy cream and parsley, adjusting seasoning before simmering for another 1-2 minutes.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 4g

Notes

Serve in rustic bowls topped with extra parsley for color. Pairs well with crusty bread or a simple salad. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage.

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