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Easy Chicken Pot Pie Soup Recipe

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4.2 from 7 reviews

This Easy Chicken Pot Pie Soup is a comforting and hearty twist on the classic chicken pot pie, delivering all the rich, creamy flavors in a warm, soothing soup. Loaded with tender chicken, veggies, and potatoes in a creamy broth, this recipe is perfect for a cozy family meal and comes together in just 45 minutes.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables & Aromatics

  • 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)
  • 3 garlic cloves (minced)
  • 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)

Proteins & Dairy

  • 5 cups cooked chicken (shredded)
  • 6 Tbsp unsalted butter
  • 1/2 cup whipping cream

Pantry & Seasoning

  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions

  1. Sauté Vegetables: Heat a dutch oven or large soup pot over medium-high heat. Melt 6 tablespoons of unsalted butter, then add the 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 sautéing for about 5 more minutes until the mushrooms soften and release their moisture.
  3. Create Roux: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for 1 minute. This cooks off the raw flour taste and gives the soup a thicker texture.
  4. Add Broth and Potatoes: Pour in 6 cups of chicken stock and add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons of salt and 1/2 teaspoon black pepper. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
  5. Add Remaining Ingredients: Stir in the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup finely chopped parsley. Return the soup to a gentle simmer and cook for another 5 minutes to heat everything through and tenderize the peas and corn.
  6. Final Seasoning & Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the pot from heat. Garnish with additional parsley before serving for a fresh, vibrant finish.

Notes

  • Use leftover or rotisserie chicken to save time on shredding cooked chicken.
  • Yukon gold potatoes are preferred for their creamy texture, but russet or red potatoes can be substituted.
  • If you prefer a thicker soup, increase the flour by a tablespoon or reduce the chicken stock slightly.
  • Frozen peas and corn add sweetness, but fresh vegetables can also work well if in season.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

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