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Chicken Pot Pie Soup Recipe

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★★★★★

4.5 from 184 reviews

This Chicken Pot Pie Soup is a comforting, creamy soup loaded with tender shredded chicken, potatoes, carrots, celery, mushrooms, peas, and corn in a rich, buttery broth. Inspired by classic chicken pot pie flavors, this hearty soup is perfect for cooler days and easy to prepare in under an hour.

Ingredients

Scale

Vegetables

  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
  • 1 cup frozen peas
  • 1 cup corn, frozen or canned
  • 1/4 cup parsley, finely chopped, plus more for garnish

Main Ingredients

  • 5 cups cooked chicken, shredded
  • 6 cups chicken stock
  • 6 Tbsp unsalted butter
  • 1/2 cup whipping cream
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour

Seasonings

  • 3–4 tsp salt, or to taste
  • 1/2 tsp black pepper

Instructions

  1. Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt 6 tablespoons of unsalted butter. Add chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until the vegetables are softened and lightly golden.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally until mushrooms are softened and fragrant.
  3. Make the Roux: Sprinkle 1/3 cup all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute until the flour is golden, which will help thicken the soup.
  4. Add Stock and Potatoes: Pour in 6 cups of chicken stock, then add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Bring the soup to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are just tender.
  5. Finish the Soup: Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes until peas and corn are heated through and tender. Adjust seasoning with additional salt and pepper as needed, then remove from heat.

Notes

  • For best flavor, use homemade chicken stock or a high-quality store-bought variety.
  • Yukon gold potatoes hold their shape well and add a buttery taste to this soup.
  • Shredded rotisserie chicken is a convenient shortcut to save time.
  • You can swap whipping cream for half-and-half for a lighter option, though it will be less creamy.
  • This soup freezes well—store in airtight containers for up to 3 months and thaw before reheating gently on the stovetop.
  • Garnish with additional fresh parsley for a pop of color and freshness.

Keywords: chicken pot pie soup, creamy chicken soup, comforting soup, chicken and vegetable soup, easy chicken soup recipe

Find it online: https://mjrecipe.com/chicken-pot-pie-soup-recipe/