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Cozy Chicken Pot Pie Soup

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A creamy and comforting Chicken Pot Pie Soup that’s perfect for a speedy weeknight meal. It’s easy to make and a crowd-pleaser for all ages.

Ingredients

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Main ingredients

  • 5 cups cooked chicken, shredded or diced (Rotisserie chicken is recommended)
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup corn, frozen or canned
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 cup peas, frozen
  • 8 oz white or brown mushrooms, sliced or quartered
  • 1 medium yellow onion, diced
  • 1 lb Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups chicken stock
  • 0.33 cup all-purpose flour
  • 0.5 teaspoon black pepper
  • 3 teaspoons salt
  • 6 tablespoons unsalted butter
  • 0.5 cup heavy cream

Instructions

  1. Prep your vegetables: dice carrots, celery, mushrooms, and onion. Mince garlic. Peel and cube potatoes into bite-sized pieces.
  2. Melt butter in a large pot or Dutch oven over medium heat. Add diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes until softened.
  3. Add cubed potatoes and mushrooms. Cook for another 5 minutes, stirring occasionally.
  4. Sprinkle in the flour and stir constantly for 1 minute until lightly toasted.
  5. Slowly whisk in chicken stock until smooth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until potatoes are tender.
  6. Stir in cooked chicken, corn, peas, salt, and black pepper.
  7. Simmer for 5 more minutes.
  8. Gently stir in heavy cream and fresh chopped parsley. Heat through gently, do not boil.
  9. Taste and adjust seasoning as needed. Serve hot.

Notes

For best texture, add heavy cream and parsley just before serving if making ahead. If soup is too thin, make a slurry with 1-2 tbsp flour or cornstarch and cold water, stir into simmering soup, and cook for 1-2 minutes.

Find it online: https://speedydishes.com/cozy-chicken-pot-pie-soup-recipe/