Description
This Chicken Pot Pie Soup captures all the comforting flavors of classic chicken pot pie in a creamy, delicious soup. It’s packed with tender chicken, vegetables, and a rich, flavorful broth.
Ingredients
Scale
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 5 cups low-sodium chicken stock (or chicken broth)
- 3/4 teaspoon sea salt (or kosher salt)
- 1/2 teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds or half-moons
- 4 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup half-and-half (or heavy cream)
- 1 bay leaf
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large stockpot or Dutch oven over low-medium heat. Add the chopped onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly, until fragrant.
- Make Roux: Sprinkle the flour over the vegetables in the pot. Stir constantly to combine the flour with the butter and vegetables, creating a roux. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste.
- Add Stock and Seasonings: Slowly pour in the chicken stock, whisking constantly to prevent lumps. Add the salt, pepper, and bay leaf. Stir well to combine.
- Add Potatoes: Add the sliced Yukon Gold potatoes to the pot.
- Simmer: Bring the mixture to a simmer. Then, reduce the heat to low, cover the pot partially, and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.
- Add Peas, Corn, Cream, and Chicken: Add the frozen peas, frozen corn, half-and-half (or heavy cream), and cooked shredded (or diced) chicken to the pot. Stir well to combine.
- Heat Through: Bring the soup back to a gentle simmer and cook for another 10 minutes, or until the soup is heated through and the chicken is warmed. Do not boil.
- Remove Bay Leaf: Remove the bay leaf before serving.
- Garnish and Serve: Stir in the 1/4 cup of chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with extra fresh parsley, if desired.
Notes
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but you can use other types of potatoes, such as russet or red potatoes.
- Vegetables: Feel free to add other vegetables to this soup, such as mushrooms, green beans, or parsnips.
- Half-and-Half: For a richer soup, you can use heavy cream instead of half-and-half. For a lighter soup, you can use milk, but the soup will be less creamy.
- Serving Suggestions: Serve this soup with crusty bread, biscuits, or crackers.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.