Description
A warm and comforting soup combining the classic flavors of chicken pot pie into a creamy broth with tender chicken and vibrant vegetables.
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
- Heat a Dutch oven or soup pot over medium/high heat and melt in the unsalted butter.
- Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add the sliced mushrooms and minced garlic, and sauté for another 5 minutes.
- Stir in the flour and cook for about a minute.
- Pour in the chicken stock and add the sliced potatoes, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until potatoes are tender.
- Add shredded chicken, frozen peas, and corn. Stir in the whipping cream and parsley.
- Cook for another 5 minutes, adjusting seasoning with salt and pepper, then remove from heat.
Notes
For a richer flavor, use homemade chicken stock. Adjust the consistency of the soup with additional stock or cream as desired.
