Description
A comforting and delicious soup that captures all the flavors of classic chicken pot pie in an easy-to-make soup format.
Ingredients
- 6 Tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
Instructions
1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add mushrooms and cook until they release their liquid and brown slightly, about 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
3. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
4. Gradually whisk in chicken stock until smooth. Bring to a simmer, season with salt and pepper.
5. Add potatoes, cover, and simmer for 15-20 minutes, or until tender.
6. Stir in cooked chicken, peas, and corn. Simmer for another 5 minutes.
7. Stir in whipping cream and heat gently for 2-3 minutes until warmed through. Do not boil.
Notes
This soup tastes even better the next day after the flavors have melded.
Serve with warm biscuits or crusty bread for a true chicken pot pie experience.
Nutrition facts are approximate and should not be taken as medical advice.
Always review ingredient labels if you have food allergies or sensitivities.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg