Description
A comforting and hearty Chicken Pot Pie Soup featuring tender shredded chicken, Yukon gold potatoes, fresh vegetables, and a creamy broth seasoned with fresh herbs. Perfect for a cozy meal and inspired by classic pot pie flavors in a easy-to-make soup format.
Ingredients
Scale
Soup Base
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 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
Main Ingredients
- 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)
Finishing Touches
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped, plus more for garnish)
Instructions
- Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt the 6 Tbsp of unsalted butter. Add the chopped onion, celery, and sliced carrots, then sauté for 5-7 minutes, stirring occasionally until the vegetables soften and turn lightly golden.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally until the mushrooms soften and develop flavor.
- Create Roux: Sprinkle in 1/3 cup all-purpose flour and stir constantly for 1 minute until the flour turns golden, which helps thicken the soup.
- Add Liquids and Potatoes: Pour in 6 cups of chicken stock, then add the peeled and sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer and partially cover the pot. Cook for 12-15 minutes or until the potatoes are tender.
- Combine Chicken and Vegetables: Add the shredded cooked chicken, frozen peas, and corn to the soup. Stir in 1/2 cup heavy whipping cream and 1/4 cup finely chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes, or until peas and corn are tender.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove from heat and garnish with extra parsley before serving for a fresh herbal note.
Notes
- Use cooked shredded chicken leftover from roasted or boiled chicken for best flavor.
- Frozen peas and corn can be substituted with fresh when in season for enhanced freshness.
- Adjust the thickness of the soup by adding more or less chicken stock according to preference.
- For a richer soup, substitute whipping cream with half-and-half or add a little grated cheese as garnish.
- This soup reheats well and can be stored in the fridge for up to 3 days or frozen for longer storage.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken pot pie soup, creamy chicken soup, chicken and vegetable soup, comfort food soup, easy chicken soup recipe
