Description

Chicken pot pie soup is a delicious and comforting dish that captures the essence of the classic chicken pot pie, minus the crust. This creamy, hearty soup is packed with tender chicken, savory vegetables, and rich flavors, making it an ideal choice for cozy family dinners or gatherings. With a straightforward preparation process, you can whip up this satisfying soup in no time. Serve it alongside warm biscuits or crusty bread for a complete meal that will leave everyone asking for seconds!

Ingredients

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6 Tbsp unsalted butter
1 medium yellow onion (chopped)
2 medium carrots (sliced)
2 celery sticks (chopped)
8 oz white or brown mushrooms (sliced)
3 garlic cloves (minced)
1/3 cup all-purpose flour
6 cups chicken stock
1 lb Yukon gold potatoes (sliced)
5 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup heavy whipping cream
1/4 cup parsley (chopped)

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Instructions

In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
Stir in the mushrooms and garlic; cook for an additional 5 minutes.
Sprinkle in the flour, stirring constantly for one minute until golden.
Gradually add chicken stock along with sliced potatoes, salt, and pepper. Bring to boil, then reduce to simmer and cook for 12-15 minutes until potatoes are tender.
Incorporate shredded chicken, peas, corn, cream, and parsley into the pot. Simmer for another 5 minutes until heated through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 390
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 24g
Cholesterol: 95mg