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Creamy chicken pot pie soup with shredded chicken, Yukon Gold potatoes, peas, corn, and carrots

Chicken Pot Pie Soup with Yukon Gold Potatoes and Peas

This chicken pot pie soup is a creamy, hearty comfort food packed with tender potatoes, vegetables, and shredded chicken. It is an easy, cozy choice for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 oz / 225 g mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt, to taste
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Melt the unsalted butter in a large pot over medium heat.
  2. Add the chopped onion, finely chopped celery, and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
  3. Add the sliced mushrooms and minced garlic. Continue cooking for 5 minutes, stirring occasionally.
  4. Sprinkle in the all-purpose flour and stir for 1 minute to make a light roux.
  5. Gradually whisk the chicken stock into the roux. Add the sliced Yukon Gold potatoes, salt, and black pepper.
  6. Bring the soup to a boil, then lower the heat and simmer for 12-15 minutes, until the potatoes are tender.
  7. Add the shredded cooked chicken, frozen peas, and frozen corn. Simmer for 5 minutes, until everything is heated through; if reheating the chicken, ensure it reaches 165°F / 74°C.
  8. Mix in the heavy whipping cream and chopped parsley. Adjust the seasoning to taste, then simmer for 1-2 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in portions and thaw before reheating.