Chicken Pot Pie Soup (Print-Friendly Version)
Savor creamy chicken soup with tender veggies and fresh parsley for cozy, comforting flavor in every spoonful.
# Ingredients You'll Need:
→ Base and Vegetables
01 -
85 g unsalted butter
02 -
1 medium yellow onion, finely chopped (approximately 1 cup)
03 -
2 medium carrots, sliced into thin rings
04 -
2 celery stalks, finely diced
05 -
225 g white or brown mushrooms, sliced
06 -
3 garlic cloves, minced
07 -
1/3 cup (40 g) all-purpose flour
08 -
1 lb (450 g) Yukon Gold potatoes, peeled and sliced into 6 mm thick pieces
→ Liquids and Seasonings
09 -
1.4 litres chicken stock
10 -
3-4 teaspoons salt, or to taste
11 -
1/2 teaspoon ground black pepper
→ Protein and Final Additions
12 -
5 cups (700 g) cooked chicken, shredded
13 -
1 cup (135 g) frozen peas
14 -
1 cup (160 g) corn, frozen or canned and drained
15 -
120 ml whipping cream
16 -
1/4 cup (15 g) fresh parsley, finely chopped, plus more for garnish
# How to Make It:
01 -
In a large Dutch oven or soup pot over medium-high heat, melt butter. Add onion, celery, and carrots, sautéing for 5-7 minutes until vegetables are softened and lightly golden.
02 -
Incorporate the sliced mushrooms and minced garlic; continue sautéing for 5 minutes, stirring occasionally, until mushrooms are tender.
03 -
Sprinkle in the flour and stir constantly for 1 minute until the mixture is golden in color, forming a roux.
04 -
Pour in chicken stock, add sliced potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook for 12-15 minutes until potatoes are just tender.
05 -
Stir in shredded chicken, peas, corn, whipping cream, and parsley. Return to a simmer and cook for 5 minutes until peas and corn are heated through and tender. Adjust seasoning to taste and remove from heat.
# Extra Information:
01 -
For best texture, avoid overcooking potatoes to prevent them from disintegrating into the soup.