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Chicken Pot Pie Soup Recipe
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Chicken Pot Pie Soup Recipe

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 celery stalks finely chopped
  • 2 carrots sliced
  • 8 ounces mushrooms sliced
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley chopped
  • 3 1/2 teaspoons salt to taste
  • 1/2 teaspoon black pepper

Instructions

  • Melt the butter in a large pot over medium heat.
  • Add the onion, celery, and carrots. Sauté for 5-7 minutes until they are softened.
  • Add the mushrooms and garlic; cook for another 5 minutes until they are softened.
  • Stir in the flour and cook for 1 minute to form a light roux.
  • Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
  • Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  • Stir in the shredded chicken, peas, and corn; simmer for 5 more minutes until heated through.
  • Stir in the heavy cream and parsley; adjust the seasoning to taste and simmer for another 1-2 minutes before serving.