Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
Ingredients:
- 12 Tbsp unsalted butter
- 2 medium yellow onion 1 cup chopped
- 4 medium carrots thinly sliced into rings
- 4 celery sticks finely chopped
- 16 oz white or brown mushrooms sliced
- 6 garlic cloves minced
- 0.67 cup all-purpose flour
- 12 cups chicken stock
- 6-8 tsp salt (or to taste)
- 1 tsp black pepper
- 2 lb Yukon gold potatoes peeled and sliced into 1/4” thick pieces.
- 10 cups cooked chicken (shredded)
- 2 cup frozen peas
- 2 cup corn (frozen or canned)
- 1 cup whipping cream
- 0.5 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.
- Enjoy!