Chicken Pot Pie Soup
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Course
Main Course
Chicken Pot Pie Soup
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With chicken and vegetables in a creamy broth, this chicken pot pie soup has all of the flavor you love from the comfort-food classic in cozy soup form.
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Ingredients
- 1 pound Yukon gold potatoes
- 8 ounces cremini mushrooms
- 3 tablespoons olive oil divided use
- 4 tablespoons salted butter
- 1 large onion diced
- 2 large carrots peeled and diced or cut into coins
- 3 cloves garlic minced
- Heaping ½ cup all-purpose flour
- 2 quarts chicken stock low sodium preferred
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 can sweet corn 15.25 ounces, drained
- 1 cup frozen peas
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- additional salt and pepper to taste
- minced fresh parsley for serving (optional)
Instructions
- Peel and dice the potatoes. Place in a bowl and cover with cold water. Set aside to soak while you continue the recipe.
- Clean the mushrooms. Cut smaller mushrooms into quarters and larger mushrooms into sixths or eighths.
- In a large dutch oven or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms along with a pinch of salt. Saute until the mushrooms have reduced in volume and are golden brown. Remove from the pot and set aside.
- Return the pot to medium heat and add the remaining 2 tablespoons of olive oil and the butter, along with the diced onion and carrot. Cook, stirring occasionally, until the onion starts to soften and turn translucent, about 5 minutes.
- Add the garlic and cook 1 more minute. Add the flour, stirring to coat all of the vegetables. Cook for 1-2 minutes, stirring constantly, then slowly stir in the chicken stock.
- Drain the potatoes; add them to the pot along with the salt, pepper, and thyme. Bring the mixture to a simmer. Allow to simmer for about 15 minutes, stirring occasionally, until the potatoes are cooked through and tender.
- Add the corn, peas, chicken, sauteed mushrooms, and cream. Cook for another 5-10 minutes, stirring occasionally, until hot. Taste and add additional salt and pepper as desired.
- Garnish with fresh parsley for serving, if desired. Serve hot alongside biscuits.
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