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A bowl of cozy chicken pot pie soup with vegetables and herbs

Chicken Pot Pie Soup

A warm and hearty bowl of Chicken Pot Pie Soup, filled with chicken, vegetables, and a creamy broth, perfect for cozy gatherings and chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 Tbsp unsalted butter Provides richness; use unsalted for better control over saltiness.
  • 1 medium yellow onion (chopped) About 1 cup.
  • 2 medium carrots (thinly sliced) Slice into rings.
  • 2 sticks celery (finely chopped) Adds crunch.
  • 8 oz white or brown mushrooms (sliced) Choice of mushrooms based on preference.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1/3 cup all-purpose flour Thickens the soup.
Broth and Seasonings
  • 6 cups chicken stock Can be homemade or store-bought.
  • 3-4 tsp salt Adjust to taste.
  • 1/2 tsp black pepper For seasoning.
Main Ingredients
  • 1 lb Yukon gold potatoes (peeled and sliced) Cut into 1/4-inch thick pieces.
  • 5 cups cooked chicken (shredded) Leftover rotisserie chicken works great.
  • 1 cup frozen peas Carries sweetness.
  • 1 cup corn (frozen or canned) Adds sweetness and texture.
  • 1/2 cup whipping cream For creaminess.
  • 1/4 cup parsley (finely chopped) Plus more for garnish.

Method
 

Preparation
  1. Heat a Dutch oven or large soup pot over medium-high heat and melt in 6 Tbsp of butter.
  2. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
  3. Add the sliced mushrooms and minced garlic, sauté for another 5 minutes until mushrooms soften.
  4. Gradually sprinkle in 1/3 cup of flour while stirring constantly for about a minute until it turns golden.
  5. Slowly pour in 6 cups of chicken stock, followed by the sliced potatoes, salt, and black pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to a gentle simmer, partially cover, and cook for 12-15 minutes until potatoes are fork-tender.
  7. Stir in shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Simmer for an additional 5 minutes.
  8. Adjust seasoning with salt and pepper to taste, then remove from heat.

Notes

For optimal flavor, sauté vegetables until soft, and taste throughout the cooking process to adjust seasoning. You can blend some of the soup for a creamier texture if desired.