Chicken Pot Pie Soup Recipe
User Reviews
5
Chicken Pot Pie Soup Recipe
Description
Chicken Pot Pie Soup Recipe features a blend of butter-sautéed onions, carrots, celery, mushrooms, and garlic, which are thickened with flour before simmering in chicken stock with sliced Yukon gold potatoes. The soup is enriched with shredded cooked chicken, peas, corn, heavy cream, and fresh parsley, creating a creamy version of classic pot pie filling. The potatoes provide hearty texture, while the combination of vegetables and cream delivers a balanced, comforting flavor. This soup is simmered gently until all vegetables are tender, making it suitable for serving as an easy one-pot meal during cooler weather or when a filling but liquid dish is desired.
The preparation involves sautéing vegetables to build flavor, adding flour to develop a roux base, then slowly incorporating liquids and ingredients to ensure a smooth, creamy consistency without lumps. The use of Yukon gold potatoes ensures the texture holds well without disintegrating.
Serve this soup warm, optionally garnished with additional parsley. It pairs well with crusty bread or a simple green salad for a complete meal. It offers the classic, hearty flavors of chicken pot pie with the ease of a soup format.
Ingredients
- 6 Tbsp butter unsalted
- 1 yellow onion 1 cup chopped, medium
- 2 carrot thinly sliced into rings, medium
- 2 celery finely chopped, sticks
- 8 oz white mushrooms sliced, or brown mushrooms
- 3 garlic minced, cloves
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb potato peeled and sliced into 1/4” thick pieces, Yukon gold variety
- 5 cups chicken shredded, cooked
- 1 cup peas frozen
- 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 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbs | 25g | |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 91mg | 30% |
| Sodium | 977mg | 41% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2729IU | 55% |
| Vitamin C | 20mg | 22% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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