Hey everybody! Today, I'm going to show you how to make chicken pot pie soup. It's everything you love about chicken pot pie, but easier since there's no crust involved. Let's get started!
Ingredients:
Chicken:
5 cups cooked, shredded chicken (rotisserie chicken works great)
Vegetables:
8 oz mushrooms, sliced (optional)
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
2 celery ribs, finely chopped
2 medium carrots, peeled and sliced
1 lb yellow potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn (or canned, drained corn)
Soup Base:
6 tablespoons unsalted butter
1/3 cup all-purpose flour
6 cups chicken stock or broth
3 et 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 cup heavy whipping cream
1/4 cup fresh parsley, chopped
Instructions:
Prep the Ingredients:
Shred the cooked chicken into bite-sized pieces and set aside.
Slice the mushrooms, chop the onion, mince the garlic, finely chop the celery, and slice the carrots.
Peel and dice the potatoes into bite-sized pieces.
Cook the Vegetables:
In a large Dutch oven or soup pot, melt 6 tablespoons of butter over medium-high heat.
Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until the mushrooms are softened.
Thicken the Soup:
Sprinkle 1/3 cup of flour over the vegetables and cook for 1 minute, stirring constantly to cook off the flour taste.
Add the Broth and Potatoes:
Gradually stir in 6 cups of chicken stock, scraping the bottom to deglaze the pot.
Add the diced potatoes, 3 et 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are tender.
Finish the Soup:
Stir in the shredded chicken, frozen peas, and frozen corn.
Add 1/2 cup of heavy whipping cream and 1/4 cup of chopped fresh parsley.
Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve:
Serve hot with your favorite bread or homemade biscuits.
Garnish with freshly chopped parsley and a sprinkle of black pepper for a restaurant-style touch.
Enjoy your delicious and comforting Chicken Pot Pie Soup! It's perfect for meal prep and reheats beautifully. Let me know what you think in the comments, and don’t forget to like for more recipes. Happy cooking!
Hey everybody! Today, I'm going to show you how to make chicken pot pie soup. It's everything you love about chicken pot pie, but easier since there's no crust involved. Let's get started!
Ingredients:
Chicken:
5 cups cooked, shredded chicken (rotisserie chicken works great)
Vegetables:
8 oz mushrooms, sliced (optional)
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
2 celery ribs, finely chopped
2 medium carrots, peeled and sliced
1 lb yellow potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn (or canned, drained corn)
Soup Base:
6 tablespoons unsalted butter
1/3 cup all-purpose flour
6 cups chicken stock or broth
3 et 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 cup heavy whipping cream
1/4 cup fresh parsley, chopped
Instructions:
Prep the Ingredients:
Shred the cooked chicken into bite-sized pieces and set aside.
Slice the mushrooms, chop the onion, mince the garlic, finely chop the celery, and slice the carrots.
Peel and dice the potatoes into bite-sized pieces.
Cook the Vegetables:
In a large Dutch oven or soup pot, melt 6 tablespoons of butter over medium-high heat.
Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until the mushrooms are softened.
Thicken the Soup:
Sprinkle 1/3 cup of flour over the vegetables and cook for 1 minute, stirring constantly to cook off the flour taste.
Add the Broth and Potatoes:
Gradually stir in 6 cups of chicken stock, scraping the bottom to deglaze the pot.
Add the diced potatoes, 3 et 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are tender.
Finish the Soup:
Stir in the shredded chicken, frozen peas, and frozen corn.
Add 1/2 cup of heavy whipping cream and 1/4 cup of chopped fresh parsley.
Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve:
Serve hot with your favorite bread or homemade biscuits.
Garnish with freshly chopped parsley and a sprinkle of black pepper for a restaurant-style touch.
Enjoy your delicious and comforting Chicken Pot Pie Soup! It's perfect for meal prep and reheats beautifully. Let me know what you think in the comments, and don’t forget to like for more recipes. Happy cooking!
0 servings
