Description
Comfort meets creativity in this hearty Chicken Pot Pie Soup, blending classic comfort food flavors into a soul-warming bowl. Creamy broth, tender chicken, and flaky pastry croutons promise a delightful dining experience you won’t soon forget.
Ingredients
Scale
Main Proteins:
- 5 cups shredded, cooked chicken
- 6 cups chicken stock
Vegetables:
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced
- 2 celery sticks, chopped
- 8 ounces mushrooms (white or brown), sliced
- 3 minced garlic cloves
- 1 pound Yukon gold potatoes, peeled and sliced 1/4-inch thick
- 1 cup peas (frozen)
- 1 cup corn (frozen or canned)
Seasonings and Other Ingredients:
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 3/4 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup chopped parsley, with extra for garnish
Instructions
- Activate the aromatic foundation by heating a Dutch oven over medium-high heat. Melt butter and introduce diced onions, celery, and carrots. Sauté for 5-7 minutes, stirring periodically until vegetables soften and develop a golden edge.
- Incorporate mushrooms and minced garlic, cooking for an additional 5 minutes to enhance flavor complexity and release fragrant notes.
- Dust vegetables with flour, continuously stirring for one minute until the mixture achieves a light golden hue, ensuring smooth thickening without potential clumping.
- Gradually stream chicken stock while whisking, then introduce diced potatoes, seasoning with salt and pepper. Bring to a gentle boil, reduce heat, and partially cover. Simmer 12-15 minutes until potatoes reach tender consistency.
- Enrich the soup by folding in shredded chicken, sweet peas, corn kernels, and heavy cream. Sprinkle fresh parsley throughout and simmer for 5 minutes, allowing ingredients to meld and heat uniformly.
- Perform a final taste assessment, adjusting seasonings as needed. Recommend cautious salt application, allowing individual preference to guide final seasoning.
Notes
- Customize the heat by adjusting spice levels with red pepper flakes or cayenne for those who enjoy a kick.
- Make it gluten-free by substituting all-purpose flour with cornstarch or a gluten-free flour blend to maintain the soup’s creamy texture.
- Boost nutrition by adding extra vegetables like diced zucchini or spinach for increased vitamins and fiber.
- Prep ahead by cooking chicken and chopping vegetables in advance to streamline the cooking process and reduce overall meal preparation time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg