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Chicken Pot Pie Soup

Capture all the deliciousness of a classic pot pie in a comforting, soul-warming soup that comes together in a flash. Perfect for weeknights!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 medium carrots thinly sliced
  • 8 oz mushrooms sliced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt Adjust to your 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 heavy whipping cream
  • 1/4 cup parsley finely chopped, plus more for garnish

Equipment

  • Large Dutch oven or soup pot

Method
 

  1. Step 1: Melt the butter in a large Dutch oven or soup pot over medium-high heat. Toss in your chopped onion, carrots, and celery. Let them sauté for about 5-7 minutes until they start to soften and get a little golden. This step really builds the flavor foundation.
  2. Step 2: Now, add in your sliced mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms are softened and have released some of their moisture.
  3. Step 3: Sprinkle the flour over the veggies and stir it all together. Cook for just 1 minute, stirring constantly. This toasts the flour slightly and gets it ready to thicken our soup beautifully.
  4. Step 4: Pour in the chicken stock, and then add your sliced potatoes, salt, and pepper. Give it a good stir. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Cover it partially and let it cook for about 12-15 minutes, or until the potatoes are fork-tender.
  5. Step 5: Now for the best part! Stir in your shredded chicken, frozen peas, corn, heavy whipping cream, and chopped parsley. Let it simmer for about 5 more minutes, just until the peas and corn are heated through and tender. Taste and adjust the salt and pepper as needed. And there you have it – pure comfort in a bowl!

Notes

This soup makes an amazing "get well soon" or "new parent" meal. You can also add other veggies like green beans, parsnips, or broccoli. For extra zest, add a squeeze of lemon juice before serving. Don't overcook the potatoes, and always taste and adjust seasoning before serving.