Chicken Pot Pie Soup

Servings: 10 people 6 Tbsp unsalted butter 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 1/3 cup all-purpose flour 6 cups chicken stock 3-4 tsp salt, (or to taste) 1/2 tsp black pepper 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces. 5 cups cooked chicken, (shredded) 1 cup frozen peas 1 cup corn, (frozen or canned) 1/2 cup whipping cream 1/4 cup parsley, finely chopped, plus more for garnish


Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.


Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

Add 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper.

Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley.

Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

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