Chicken Pot Pie Soup

A hearty soup with the flavors of a classic chicken pot pie, featuring rotisserie chicken, potatoes, and a variety of vegetables.

By @erinnobrienn

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 5 tablespoons unsalted butter
• 1 whole yellow onion
• 3 stalks celery stalks
• 3 whole carrots
• 0.5 teaspoon kosher salt
• 5 cloves garlic
• 8 ounces white mushrooms
• 2 teaspoons fresh thyme leaves
• 0.25 teaspoon kosher salt
• 0.25 teaspoon freshly ground black pepper
• 0.33 cup all purpose flour
• 0.5 cup dry white wine
• 6 cups chicken stock
• 1 pound Yukon gold potatoes
• 3 cups shredded rotisserie chicken
• 0.75 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 1 serving puff pastry twists, baguette, or crackers

Instructions

1. Melt the butter in a large dutch oven over medium-high heat. Once melted and bubbling, add the onion, celery and carrot. Season with ½ teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.
2. Add the garlic, mushrooms, thyme, ¼ teaspoon salt, and ¼ teaspoon of pepper, and stir to combine. Cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir until no white chunks of flour remain. Cook, stirring constantly, until the flour is cooked and it begins to smell nutty, about 2 minutes.
4. Stir in the wine and broth, scraping up any browned bits from the bottom of the pot. Add the potatoes and bring to a boil over high heat. Once boiling, reduce the heat down to medium-low. Simmer until the soup is slightly thickened and the potatoes are tender, about 15 minutes.
5. Stir in the chicken and peas and cook until they are heated through, about 5 minutes. Season with salt and pepper to taste. Remove from the heat and stir in the parsley. Divide into bowls and garnish with more fresh parsley. Serve with puff pastry twists, crusty baguette, or crackers for dipping.