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Chicken Pot Pie Soup

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A cozy, spoonable take on the classic pot pie, this Chicken Pot Pie Soup blends shredded chicken, root vegetables, peas, and a creamy broth for a quick weeknight meal.

Ingredients

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  • 6 Tbsp unsalted butter
  • 1 medium onion, chopped (150 g)
  • 2 stalks celery, chopped (100 g)
  • 2 carrots, sliced (150 g)
  • 8 oz mushrooms, sliced (225 g)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (43 g)
  • 6 cups chicken stock (1.4 L)
  • 2 medium potatoes, sliced (400 g)
  • 3 1/2 tsp salt, to taste (approx. 18 g)
  • 1/2 tsp black pepper
  • 2 cups shredded cooked chicken (300 g)
  • 1 cup frozen peas (150 g)
  • 1 cup frozen corn (150 g)
  • 1/2 cup heavy whipping cream (120 mL)
  • 1/4 cup chopped parsley (15 g)

Instructions

  1. Heat a dutch oven or soup pot over medium-high heat and melt in the butter. Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes, until softened and lightly golden.
  2. Add sliced mushrooms and garlic and sauté for another 5 minutes until softened.
  3. Add the flour and stir constantly for 1 minute until golden.
  4. Add chicken stock, sliced potatoes, salt, and pepper. Bring to a boil, reduce heat to a simmer, and cook for 12-15 minutes until potatoes are tender.
  5. Add shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Simmer for another 5 minutes until peas and corn are tender. Season to taste and remove from heat.

Notes

Great for using leftover chicken and pantry staples. Adjust ingredients for dietary preferences.

Nutrition

Find it online: https://easyumrecipes.com/chicken-pot-pie-soup/