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Chicken Pot Pie Soup Recipe

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★★★★★

4.8 from 84 reviews

This Chicken Pot Pie Soup Recipe brings all the comforting flavors of a classic chicken pot pie into a creamy, hearty soup. Packed with tender chicken, vegetables like carrots, celery, mushrooms, peas, and corn, and Yukon gold potatoes, it’s enriched with cream and fresh parsley for a velvety finish. Perfect for cozy dinners or meal prep, this soup satisfies with familiar tastes in easy-to-make form.

Ingredients

Scale

Vegetables

  • 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)
  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Proteins and Dairy

  • 5 cups cooked chicken (shredded)
  • 6 Tbsp unsalted butter
  • 1/2 cup whipping cream

Pantry

  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions

  1. Sauté aromatics: Heat a dutch oven or soup pot over medium/high heat and melt 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden, building the flavor base for the soup.
  2. Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes, stirring occasionally, until the mushrooms are softened and fragrant, enhancing the depth of the soup.
  3. Create a roux: Sprinkle the 1/3 cup all-purpose flour over the vegetables and stir constantly for 1 minute until the flour turns golden. This step thickens the soup and adds a rich texture.
  4. Add liquids and potatoes: Pour in 6 cups of chicken stock along with the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons of salt (adjust to taste) and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12 to 15 minutes until the potatoes are tender to the fork.
  5. Finish the soup: Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup finely chopped parsley. Return to a simmer and cook for another 5 minutes until the peas and corn are tender and heated through. Taste and adjust seasoning with salt and pepper as desired, then remove from heat.

Notes

  • Use freshly cooked or rotisserie chicken for convenience and flavor.
  • Yukon gold potatoes hold their shape well and provide a creamy texture when cooked.
  • Adjust salt according to your chicken stock’s sodium level.
  • For a thicker soup, let it simmer longer or add a bit more flour at step 3.
  • Garnish with extra parsley before serving for freshness.
  • This soup can be stored refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, chicken and vegetable soup, easy chicken soup recipe

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