Chicken Pot Pie Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 Tbsp unsalted butter
02 -
1 medium yellow onion, chopped (1 cup)
03 -
2 medium carrots, thinly sliced into rings
04 -
2 celery sticks, finely chopped
05 -
8 oz white or brown mushrooms, sliced
06 -
3 garlic cloves, minced
07 -
1/3 cup all-purpose flour
08 -
6 cups chicken stock
09 -
3-4 tsp salt, or to taste
10 -
1/2 tsp black pepper
11 -
1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
12 -
5 cups cooked chicken, shredded
13 -
1 cup frozen peas
14 -
1 cup corn, frozen or canned
15 -
1/2 cup whipping cream
16 -
1/4 cup parsley, finely chopped, plus more for garnish
# Instructions:
01 -
Heat a dutch oven or soup pot over medium-high heat and melt 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
02 -
Add sliced mushrooms and minced garlic to the pot. Sauté for another 5 minutes, stirring occasionally, until softened.
03 -
Sprinkle 1/3 cup all-purpose flour over the vegetables. Stir constantly for 1 minute until golden and well incorporated.
04 -
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 for 12-15 minutes, or until potatoes are tender.
05 -
Stir in shredded chicken, frozen peas, corn, 1/2 cup whipping cream, and 1/4 cup finely chopped parsley. Bring to a simmer and cook for another 5 minutes, or until peas and corn are tender. Season with salt and pepper to taste and remove from heat.
# Notes:
01 -
Recommended to serve with freshly-baked biscuits for a complete meal.