Description
A comforting chicken pot pie soup filled with roasted chicken, sweet carrots, and fragrant herbs.
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
- Begin by melting the butter in a large pot over medium heat.
- Add in the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until softened.
- Stir in the mushrooms and garlic, and cook for another 5 minutes.
- Sprinkle in the flour, mixing to create a light roux, and let it cook for about a minute.
- Slowly whisk in the chicken stock until well combined.
- Introduce the sliced Yukon Gold potatoes, salt, and pepper. Bring to a boil, then simmer for 12-15 minutes until the potatoes are tender.
- Add the shredded chicken, peas, and corn, and simmer for another 5 minutes.
- Stir in the heavy cream and chopped parsley, let it simmer for another 1-2 minutes.
Notes
For added flavor, consider searing the chicken before shredding it. Adjust the creamy richness by substituting some heavy cream with sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg