Description
A comforting, creamy soup that combines the nostalgic flavors of chicken pot pie in a warm bowl.
Ingredients
Scale
- 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 chopped onion, celery, and carrots. Sauté for 5 to 7 minutes until the onion is translucent.
- Add mushrooms and garlic. Cook for another 5 minutes until the mushrooms are browned.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute to make the roux.
- Gradually pour in the chicken stock while whisking to avoid lumps. Bring to a simmer.
- Add the sliced Yukon Gold potatoes, salt, and pepper. Cook for 12 to 15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for an additional 5 minutes.
- Pour in the heavy whipping cream and stir in the parsley. Simmer for 1 to 2 minutes and adjust seasoning before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream. This soup can be made gluten-free by using a gluten-free flour blend.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken pot pie soup, comfort food, hearty soup, family recipe