Chicken Pot Pie Soup (Printable Version)
A creamy blend of tender chicken, fresh vegetables, and potatoes in a warm, hearty bowl.
# Ingredients:
→ Fats and Thickening
01 -
6 tablespoons unsalted butter
02 -
85 grams all-purpose flour
03 -
120 milliliters heavy whipping cream
→ Vegetables
04 -
1 medium yellow onion, chopped (approximately 150 grams)
05 -
2 medium carrots, thinly sliced (approximately 120 grams)
06 -
2 celery stalks, finely chopped (approximately 100 grams)
07 -
225 grams white or brown mushrooms, sliced
08 -
454 grams Yukon gold potatoes, peeled and sliced 6 mm thick
09 -
1 cup (150 grams) frozen peas
10 -
1 cup (160 grams) frozen or canned corn
11 -
15 grams fresh parsley, finely chopped
12 -
3 garlic cloves, minced
→ Protein
13 -
454 grams cooked shredded chicken
→ Liquids and Seasoning
14 -
1.4 liters chicken stock
15 -
3.5 teaspoons salt, or to taste
16 -
0.5 teaspoon ground black pepper
# Steps:
01 -
Melt butter in a dutch oven or large pot over medium-high heat. Add chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
02 -
Stir in sliced mushrooms and minced garlic. Continue to sauté for 5 minutes until softened.
03 -
Sprinkle flour over the vegetables and stir constantly for 1 minute to form a golden roux.
04 -
Gradually whisk in chicken stock, then add sliced potatoes, salt, and pepper. Bring to a boil, reduce heat to simmer, partially cover, and cook for 12 to 15 minutes until potatoes are tender.
05 -
Add shredded chicken, frozen peas, frozen corn, heavy cream, and chopped parsley. Return to simmer and cook for another 5 minutes until peas and corn are tender. Adjust seasoning with salt and pepper as needed, then remove from heat.
# Notes:
01 -
For best texture, add peas and corn towards the end of cooking to keep them vibrant and tender.
02 -
Uniformly chopping vegetables and chicken ensures even cooking throughout.
03 -
A slow, gentle simmer deepens flavor without breaking down ingredients excessively.