One-Pot Chicken Pot Pie Soup

Soup has always warmed our hearts on cold days. This specific soup by Natashas Kitchen has the comfort of a classic chicken pot pie without the crust. This chicken pot pie soup is a creamy, comforting, and hearty dish that will definitely be added to your favorite cookbook.

Ingredients:

• 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

Directions:

Prepare all the needed ingredients.

Prepare the chicken by shredding it into bite-sized pieces. Set them aside.

Set aside 8 ounces of sliced mushrooms.Adding mushrooms is optional. However, mushrooms add a ton of flavor to the soup. Set the mushrooms aside.

Prepare all the other vegetable ingredients as stated in the ingredients section.

Melt 6 tbsp butter in a Dutch oven or soup pot over medium-high heat. Add 1 medium-sized chopped yellow onion, 2 finely chopped celery sticks, and 2 thinly sliced medium carrots shaped into rings. Sauté the added ingredients for about 5-7 minutes while occasionally stirring until they are softened and lightly golden in color.

Then, add the 8 ounces sliced mushrooms and add 3 minced garlic cloves. Cook for another 5 minutes, stirring occasionally, until the ingredients are softened. Next, add 6 cups of chicken stock, 1 lb of sliced potatoes, 3 ½ tsp of salt, and ½ tsp of black pepper.

Bring the pan to a boil and then reduce the heat to a simmer. Partially cover the pan with a tight lid and let it cook for 12–15 minutes, or until the potatoes are tender. Add in the shredded chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Then, add in ½ cup of heavy whipping cream and ¼ cup of finely chopped parsley.

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

Serve it hot and enjoy every savory scoop.

One-Pot Chicken Pot Pie Soup