Chicken Pot Pie Soup Recipe

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

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)

Instructions

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.

Nutrition

• Calories: 363 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 9 g
• Cholestérol: 91 mg
• Sodium: 977 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 25 g