Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Soup Recipe, which captures the beloved flavors of traditional chicken pot pie without the fuss of a crust. This creamy, hearty dish features tender chicken, fresh vegetables, and a rich broth that warms your soul on chilly days. Perfect for family dinners, gatherings with friends, or meal prep, this soup is both satisfying and versatile. Enjoy it with freshly baked biscuits or in a bread bowl for an extra special touch. With its kid-friendly flavors and easy preparation, this recipe will quickly become a go-to favorite.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz 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
- 1/2 cup whipping cream
- Fresh parsley (for garnish)
Instructions
- In a Dutch oven over medium heat, melt butter. Sauté onion, celery, and carrots for 5-7 minutes until softened.
- Add mushrooms and garlic; sauté for another 5 minutes.
- Stir in flour and cook for about a minute until golden.
- Gradually add chicken stock, potatoes, salt, and pepper. Bring to a boil then reduce to simmer for about 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, cream, and parsley. Simmer for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg