Dessertsnatashaskitchen5.0
Chicken Pot Pie Soup Recipe
Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
👥 10 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté ⏱️ 5-7 minutes, stirring occasionally, until softened and lightly golden.
medium carrots (thinly sliced into rings)2
2
Add sliced mushrooms and garlic and sauté for another ⏱️ 5 minutes, stirring occasionally until softened.
3
Add 1/3 cup flour and stir constantly for ⏱️ 1 minute until golden.
4
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook ⏱️ 12-15 minutes or just until potatoes are tender.
chicken stock6 cupstsp black pepper1/2
5
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another ⏱️ 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
frozen peas1 cupcorn (frozen or canned)1 cupcup parsley (finely chopped, plus more for garnish)1/4
Nutrition Facts
calories
363 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
977 mg
protein Content
25 g
cholesterol Content
91 mg
carbohydrate Content
25 g
saturated Fat Content
9 g
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