Description
A warm and hearty soup that captures the deliciousness of classic chicken pot pie in a cozy, slurp-able form.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 (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 a Dutch oven or soup pot over medium/high heat and melt in the butter.
- Add onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add mushrooms and garlic. Sauté for another 5 minutes until softened.
- Sprinkle in flour and stir for 1 minute until golden.
- Pour in chicken stock, add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until potatoes are tender.
- Stir in chicken, peas, corn, cream, and parsley. Bring back to a simmer and cook for another 5 minutes. Season to taste and remove from heat.
Notes
This soup pairs well with crusty bread for dipping. Feel free to adjust the vegetables according to your preference. You can also add herbs for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American