Chicken Pot Pie Soup Bowl (Print Version)
# Ingredients:
01 -
6 Tbsp unsalted butter
02 -
1 medium yellow onion, chopped (about 1 cup)
03 -
2 medium carrots, thinly sliced into rings
04 -
2 celery sticks, finely chopped
05 -
8 oz white or brown mushrooms, sliced
06 -
3 garlic cloves, minced
07 -
1/3 cup all-purpose flour
08 -
6 cups chicken stock
09 -
3-4 tsp salt (or to taste)
10 -
1/2 tsp black pepper
11 -
1 lb Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces
12 -
5 cups cooked chicken, shredded
13 -
1 cup frozen peas
14 -
1 cup corn, frozen or canned
15 -
1/2 cup whipping cream
16 -
1/4 cup parsley, finely chopped (plus more for garnish)
# Instructions:
01 -
Heat a Dutch oven or soup pot over medium-high heat. Melt the butter and add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
02 -
Add the sliced mushrooms and minced garlic to the pot. Sauté for another 5 minutes, stirring occasionally, until the mushrooms are softened.
03 -
Add the flour to the pot and stir constantly for 1 minute until golden.
04 -
Pour in the chicken stock, add the sliced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
05 -
Add the shredded chicken, frozen peas, frozen corn, whipping cream, and parsley to the pot. Bring back to a simmer and continue cooking for an additional 5 minutes or until the peas and corn are tender. Adjust seasoning with salt and pepper, then remove from heat.
# Notes:
01 -
Serve the soup warm with freshly baked biscuits for a comforting meal.