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Chicken Pot Pie Soup: A Comforting, Hearty Delight


  • Author: Mary
  • Total Time: 55 minutes
  • Yield: 10 servings 1x

Description

This comforting chicken pot pie soup combines all the delicious flavors of a classic chicken pot pie in a hearty soup form. Packed with tender vegetables, shredded chicken, and creamy broth, it’s a cozy, satisfying meal that’s perfect for colder days.


Ingredients

Scale
  • 6 tablespoons 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)
  • ⅓ cup all-purpose flour
  • 6 cups chicken stock
  • 34 teaspoons salt (or to taste)
  • ½ teaspoon black pepper
  • 1 lb Yukon Gold potatoes (peeled and sliced into ¼-inch thick pieces)
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • ½ cup whipping cream
  • ¼ cup parsley (finely chopped, plus more for garnish)

Instructions

  • In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
  • Add the sliced carrots, chopped celery, and sliced mushrooms. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the minced garlic and cook for an additional minute, until fragrant.
  • Sprinkle the flour over the vegetables and stir to combine, creating a roux. Cook for 2 minutes to allow the flour to absorb the butter and develop flavor.
  • Slowly pour in the chicken stock, whisking constantly to prevent lumps. Bring the mixture to a simmer.
  • Add the sliced potatoes, shredded chicken, salt, pepper, peas, and corn. Stir to combine and bring to a gentle boil.
  • Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender and the soup has thickened.
  • Stir in the whipping cream and chopped parsley. Adjust seasoning with additional salt and pepper if necessary.
  • Serve the soup hot, garnished with more parsley.

Notes

  • For a gluten-free option, you can use gluten-free all-purpose flour or cornstarch to thicken the soup.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
  • For extra richness, you can add a little extra cream or a dollop of sour cream before serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup, Comfort Food
  • Method: Stovetop
  • Cuisine: American

Keywords: Chicken Soup, Chicken Pot Pie, Comfort Soup, Creamy Chicken Soup, Pot Pie Soup, Hearty Soup, Chicken and Veggies Soup