Description
A comforting and hearty soup that captures the flavors of traditional chicken pot pie, loaded with fresh vegetables and tender chicken.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped (plus more for garnish)
Instructions
- Heat a Dutch oven or soup pot over medium/high heat and melt in the butter.
- Add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened.
- Add flour, stirring constantly for 1 minute until golden.
- Pour in chicken stock, sliced potatoes, salt, and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Simmer for another 5 minutes until peas and corn are tender. Season to taste, then remove from heat.
Notes
Serve hot with crusty bread or crackers. Leftover soup can be refrigerated for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg