Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces 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
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add the mushrooms and garlic. Cook for another 5 minutes until tender.
- Stir in the flour and cook for 1 minute to create a roux.
- Whisk in the chicken stock and add the sliced potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Simmer for another 5 minutes.
- Stir in the heavy cream and parsley; adjust seasoning if necessary, and simmer for an additional 1-2 minutes before serving.
Notes
Use fresh ingredients for the best flavor. This soup can be customized with different vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken soup, comfort food, pot pie soup, cozy meals, easy recipes