Description
Warm and cozy Chicken Pot Pie Soup, the perfect solution for cold nights. Easy to make, packed with chicken and veggies, this soup is like a hug in a bowl.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion (about a 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
- Heat your pot over medium-high heat and melt the butter.
- Add in the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes.
- Stir in the sliced mushrooms and minced garlic. Cook for another 5 minutes.
- Add the flour and stir for a minute until golden.
- Pour in the chicken stock, add the potatoes, salt, and pepper. Bring to a boil, then simmer for 12-15 minutes.
- Stir in the shredded chicken, frozen peas, corn, whipping cream, and parsley. Simmer for another 5 minutes.
- Season to taste and remove from heat.
Notes
This soup is perfect for leftovers and can be frozen for 2-3 months. Feel free to add more vegetables or use alternatives for the ingredients as needed.