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–+ servings
Delicious Chicken Pot Pie Soup in a bowl with fresh herbs on top

Chicken Pot Pie Soup

A comforting and hearty Chicken Pot Pie Soup recipe that brings warmth to your table on rainy nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the Soup Base

  • 6 Tbsp unsalted butter Use fresh butter for best aroma.
  • 1 medium yellow onion (chopped) Approximately 1 cup chopped.
  • 2 medium carrots (thinly sliced into rings)
  • 2 sticks celery (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt (or to taste)
  • 1/2 tsp black pepper

For the Soup Finish

  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces) Forgiving texture.
  • 5 cups cooked chicken (shredded) Leftover roast chicken or rotisserie recommended.
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream For a lighter option, use half-and-half.
  • 1/4 cup parsley (finely chopped, plus more for garnish) Fresh parsley enhances flavor.

Instructions
 

Preparation

  • Heat a Dutch oven or soup pot over medium/high heat and melt 6 Tbsp butter.
  • Let the butter foam and then settle, watching the color so it does not brown.
  • Add chopped onion, chopped celery, and sliced carrots; sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
  • Add sliced mushrooms and garlic; sauté for another 5 minutes, stirring occasionally until softened.
  • Add 1/3 cup flour and stir constantly for 1 minute until golden.

Cooking

  • Add 6 cups chicken stock, sliced potatoes, 3-4 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 for 12-15 minutes or just until potatoes are tender.
  • Add shredded chicken, frozen peas, 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.
  • Serve hot in deep bowls with a scatter of parsley on top.

Notes

To store, cool and spoon into airtight containers; refrigerate for up to 3 days. For freezing, leave out cream and peas until reheating. Reheat gently and adjust seasoning before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 2g
Keyword Chicken Pot Pie Soup, Comfort Food, easy dinner, Family Meal, hearty soup
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