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Chicken Pot Pie Soup

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A comforting chicken pot pie transformed into a hearty soup, filled with tender chicken, fresh vegetables, and creamy goodness.

Ingredients

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  • 6 Tbsp 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)
  • 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

  1. Heat a Dutch oven or soup pot over medium-high heat. Melt the unsalted butter, then add the chopped onion, celery, and sliced carrots. Sauté for 5–7 minutes until softened and lightly golden.
  2. Add the sliced mushrooms and minced garlic, sautéing for another 5 minutes until tender and fragrant.
  3. Introduce the flour, stirring constantly for about a minute until it takes on a golden hue.
  4. Pour in the chicken stock along with the sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
  5. Add the shredded chicken, frozen peas, and corn. Stir in the whipping cream and parsley, then simmer for another 5 minutes or until the peas and corn are tender. Adjust seasoning as needed before removing from heat.

Notes

Use fresh vegetables for a brighter flavor. Adjust consistency with chicken stock or water as needed. Garnish with parsley for extra flavor and color.

Nutrition

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