Description
Indulge in the warmth of this Chicken Pot Pie Soup Recipe, a comforting dish that captures the essence of traditional chicken pot pie without the hassle of crust-making. This creamy and hearty soup blends tender chicken with fresh vegetables and rich flavors, making it perfect for chilly evenings or family gatherings. With just 45 minutes to prepare, this recipe is not only quick but also customizable to suit your taste preferences. Every spoonful feels like a warm hug, and it’s an ideal option for meal prepping, as leftovers taste even better the next day!
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 celery sticks, chopped
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes, sliced
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- 1/4 cup parsley, chopped
Instructions
- In a large pot over medium heat, melt butter. Sauté onion, celery, and carrots for about 5–7 minutes until softened.
- Add mushrooms and garlic; sauté for another 5 minutes.
- Stir in flour and cook for about a minute until golden.
- Pour in chicken stock along with potatoes, salt, and pepper; bring to a boil then simmer for about 12–15 minutes until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley; simmer for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 330
- Sugar: 4g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For a healthier alternative, use low-fat cream or add more broth instead of cream. You can also substitute turkey or lamb for chicken if desired.