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Chicken Pot Pie Soup Recipe

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★★★★★

4.9 from 142 reviews

This comforting Chicken Pot Pie Soup combines all the classic flavors of a traditional chicken pot pie into a creamy, hearty soup. Loaded with tender chicken, fresh vegetables, and a rich, velvety broth, this soup is perfect for cozy dinners or meal prepping for the week.

Ingredients

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Main Ingredients

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt, (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup corn, frozen or canned
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  1. Sauté Vegetables: Heat a dutch oven or large soup pot over medium-high heat and melt the butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes until the mushrooms soften.
  3. Create Roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute until the mixture turns golden. This will help thicken the soup.
  4. Add Stock and Potatoes: Pour in the chicken stock, then add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt or to taste and 1/2 teaspoon black pepper. Bring the pot to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are tender.
  5. Finish Soup: Add the shredded cooked chicken, frozen peas, frozen or canned corn, whipping cream, and chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes until the peas and corn are tender. Adjust salt and pepper to taste, then remove from heat.

Notes

  • Use cooked chicken from a rotisserie or leftover chicken for convenience.
  • You can use fresh or frozen peas and corn depending on availability.
  • For a thicker soup, reduce the stock slightly or increase the flour to 1/2 cup.
  • Garnish with extra parsley for a fresh burst of color and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, chicken soup recipe, hearty soup, easy dinner

Find it online: https://busyrecipe.com/chicken-pot-pie-soup-recipe/