Chicken Pot Pie Soup
Experience all the warmth and comfort of a classic chicken pot pie in a hearty, creamy soup. This one-pot meal combines tender shredded chicken, soft potatoes, carrots, and sweet corn in a velvety, rich broth. It is the perfect cozy dinner for busy weeknights, offering a wholesome, satisfying bowl that brings the family together without the need for baking a crust.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American
- Diet: Halal
Ingredients
6 Tbsp unsalted butter
1 cup yellow onion, chopped
2 medium carrots, sliced into rings
2 celery sticks, finely chopped
8 oz mushrooms, sliced
7 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken stock
1 lb Yukon gold potatoes, cubed
5 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen or canned corn
1/2 cup heavy whipping cream
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Heat a large Dutch oven or soup pot over medium-high heat and melt the butter.
Add the onion, celery, and carrots, sautéing for 5 to 7 minutes until softened.
Add the mushrooms and garlic, cooking for another 5 minutes until mushrooms are golden.
Stir in the flour and cook for 1 minute to coat the vegetables.
Pour in the chicken stock and add the cubed potatoes; season with salt and pepper and bring to a boil.
Reduce heat to a simmer, partially cover, and cook for 12 to 15 minutes until potatoes are fork-tender.
Fold in the shredded chicken, peas, corn, cream, and parsley.
Simmer for an additional 5 minutes until everything is heated through and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the soup has thickened too much in the fridge.
Find it online: https://elitesrecipes.com/chicken-pot-pie-soup/