Chicken Pot Pie Soup
One-pot creamy chicken pot pie soup (without crust) loaded with chicken and vegetables.
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Natashas Kitchen- •5 cups Cooked shredded chickenshredded into bite-size pieces
- •8 oz Mushrooms(optional)white or brown; sliced
- •1 Onionmedium; chopped (about 1 cup)
- •3 Garlic clovespeeled and minced
- •2 Celery ribsfinely chopped
- •2 Carrotsmedium; peeled and sliced into thin rings
- •1 lb Potatoesabout 4 medium yellow potatoes; peeled and diced
- •6 tbsp Unsalted butterfor sautéing
- •1/3 cup All-purpose flourthickener
- •6 cups Chicken stock or brothhomemade or store-bought
- •3 1/2 tsp Saltplus more to taste
- •1/2 tsp Black pepperplus more to taste
- •1 cup Frozen peascan substitute canned peas not mentioned
- •1 cup Frozen cornor canned corn, drained
- •1/2 cup Whipping cream
- •1/4 cup Fresh parsleychopped, plus more for garnish (optional)
- 1
Prep ingredients: shred cooked chicken into bite-size pieces; slice mushrooms; chop onion; mince garlic; finely chop celery; slice carrots; peel and dice potatoes.
15 min
- 2
Heat a 5 1/2-qt Dutch oven or soup pot over medium-high heat and melt the butter.
2 min
- 3
Add onion, celery, and carrots. Sauté 5–7 minutes, stirring occasionally, until softened and lightly golden.
6 min
- 4
Add mushrooms and garlic. Sauté about 5 minutes, stirring occasionally, until mushrooms are softened.
5 min
- 5
Sprinkle in flour and cook 1 minute, stirring constantly, to cook off the raw flour taste.
1 min
- 6
Add chicken stock/broth, stirring and scraping the bottom to deglaze. Add potatoes, salt, and black pepper.
3 min
- 7
Bring to a boil, then reduce to a simmer. Partially cover and cook 12–15 minutes, until potatoes are tender and soup thickens.
14 min
- 8
Stir in shredded chicken, peas, corn, whipping cream, and chopped parsley. Bring back to a simmer and cook about 5 minutes, until peas and corn are tender.
5 min
- 9
Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and serve (optional garnish: parsley and black pepper).
2 min
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