The chicken pot pie soup contains all the goodness of a classic chicken pot pie without covering the pot with a crust. The soup is comforting, especially during the winter season and it takes less effort to make.
This homemade soup is much better than any store-bought soup. With all the healthy ingredients, it is a complete meal to enjoy any time. Season the soup according to your taste at the end of cooking.
I have cooked onion, celery, and carrot in butter that makes the flavorful base for the soup. You can use frozen peas and corn. Otherwise, canned peas and corn also work well. Use heavy or regular whipping cream to make the soup creamy and even more flavorful.
Maintain the thickness of the soup you like. If you like leaner soup, you can use light whipping cream and add less amount of flour. Garnish the soup with chopped parsley to add the freshness.
Ingredients
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 6 Tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots thinly sliced
- 2 celery sticks finely chopped
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb potatoes peeled and sliced
- 1/2 cup whipping cream
- 1/4 cup parsley finely chopped
How to cook chicken pot pie soup
Melt butter in a soup pot and add onion, celery, and carrot and sauté for few minutes (about 5 minutes). Stir until the vegetables are soft and lightly golden.
Add mushrooms and garlic and cook for another 5 minutes. Add flour and stir until golden.
Add chicken stock, potatoes, salt, and pepper and bring to a boil, then reduce heat. Partially cover the soup and simmer for 12-15 minutes until the potatoes are tender.
Now add cooked and shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Continue to cook for 5 minutes until corn and peas are tender.
Season the salt and pepper and remove from heat. The delicious chicken pot pie soup is ready to serve.
Chicken Pot Pie Soup Recipe
Ingredients
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 6 Tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots thinly sliced
- 2 celery sticks finely chopped
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb potatoes peeled and sliced
- 1/2 cup whipping cream
- 1/4 cup parsley finely chopped
Instructions
- Melt butter in a soup pot and add onion, celery, and carrot and sauté for few minutes (about 5 minutes). Stir until the vegetables are soft and lightly golden.
- Add mushrooms and garlic and cook for another 5 minutes. Add flour and stir until golden.
- Add chicken stock, potatoes, salt, and pepper and bring to aboil, then reduce heat. Partially cover the soup and simmer for 12-15 minutes until the potatoes are tender.
- Now add cooked and shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Continue to cook for 5 minutes until corn and peas are tender.
- Season the salt and pepper and remove from heat. The delicious chicken pot pie soup is ready to serve.
