Description
Creamy, cozy, and packed with chicken and veggies, this Chicken Pot Pie Soup is the ultimate one-pot comfort food for any night.
Ingredients
6 Tbsp unsalted butter (85 g)
1 medium yellow onion, chopped (150 g)
2 medium carrots, thinly sliced (120 g)
2 celery sticks, finely chopped (100 g)
8 oz mushrooms, sliced (225 g)
3 garlic cloves, minced (9 g)
1/3 cup all-purpose flour (43 g)
6 cups chicken stock (1.4 L)
3–4 tsp salt (18–20 g)
1/2 tsp black pepper (2.5 g)
1 lb Yukon gold potatoes, peeled and sliced (450 g)
5 cups cooked shredded chicken (700 g)
1 cup frozen peas (150 g)
1 cup corn, frozen or canned (165 g)
1/2 cup whipping cream (120 ml)
1/4 cup chopped parsley (15 g)
Instructions
1. Melt butter in large pot over medium-high heat.
2. Add onion, celery, and carrots. Sauté 5–7 minutes until soft and golden.
3. Stir in mushrooms and garlic. Cook for 5 minutes more.
4. Sprinkle flour over vegetables and stir for 1 minute.
5. Gradually whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer 12–15 minutes until potatoes are fork-tender.
7. Stir in chicken, peas, corn, cream, and parsley. Simmer 5 more minutes.
8. Taste, adjust seasoning, and serve warm with fresh parsley.
Notes
For a lighter version, use milk or Greek yogurt instead of cream. Skip potatoes for a freezer-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg