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Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe
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Indulge in the ultimate comfort food with this creamy Chicken Pot Pie Soup Recipe. This delightful soup combines tender chicken, hearty vegetables, and a rich broth that captures the essence of traditional chicken pot pie—without the hassle of a crust. Perfect for family gatherings or cozy nights in, this dish warms both heart and soul. Enjoy it paired with freshly baked biscuits or garlic bread for a complete meal that everyone will love.

Ingredients

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  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (chopped)
  • 2 medium carrots (sliced)
  • 2 celery sticks (chopped)
  • 8 oz mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 lb Yukon gold potatoes (sliced)
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • Fresh parsley (for garnish)

Instructions

  1. In a large soup pot over medium heat, melt butter. Sauté onions, carrots, and celery for about 5 minutes until softened.
  2. Add mushrooms and garlic; sauté for an additional 5 minutes until fragrant.
  3. Stir in flour and cook for another minute to create a roux.
  4. Gradually pour in chicken stock while stirring to avoid lumps. Add potatoes, salt, and pepper; bring to a boil then reduce heat to simmer.
  5. Cover partially and cook for about 12-15 minutes until potatoes are tender.
  6. Stir in shredded chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.
  7. Adjust seasoning if necessary and serve hot.

Nutrition

Find it online: https://bestbakingguide.com/chicken-pot-pie-soup-recipe/