Description
A warm, hearty soup that combines the classic flavors of chicken pot pie, perfect for chilly days.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrots; sautรฉ for 5-7 minutes until softened.
- Add mushrooms and garlic; cook for another 5 minutes until softened.
- Stir in flour and cook for 1 minute to form a light roux.
- Slowly whisk in chicken stock, then add potatoes, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
- Stir in heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.
Notes
For extra flavor, consider adding thyme or rosemary while cooking. Adjust seasonings to taste.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg