The recipe comes together in about 45 minutes on the stovetop. Using pre-cooked or leftover chicken speeds up the process, making it a reliable option for a weeknight meal.
Why this works
- Building flavor starts with sautéing the mirepoix of onion, carrots, and celery in butter.
- A basic flour roux thickens the broth just enough to give it a creamy texture without feeling heavy.
- Adding the cream and frozen vegetables at the very end prevents them from overcooking or separating.
Ingredients you'll need
- Chicken: Use leftover roasted chicken, store-bought rotisserie chicken, or boil your own.
- Potatoes: Yukon gold potatoes hold their shape well in soups and have a buttery texture. Russet potatoes work but might break down more during simmering.
- Mushrooms: White button or cremini mushrooms both work well. Wipe them clean with a damp cloth instead of soaking them in water.
- Heavy cream: You can swap this for half-and-half or whole milk, but the soup will be slightly thinner.
- Flour: All-purpose flour is used to thicken the soup base.
Exact quantities are in the recipe card below.
How to make it
Step 1: Sauté the vegetables
Melt the butter in a large pot and cook the onions, carrots, and celery until soft. Add the mushrooms and garlic, cooking until tender.
Step 2: Create the base
Stir in the flour to coat the vegetables, cooking it briefly to remove the raw flour taste. Pour in the broth and add the potatoes and seasonings.
Step 3: Simmer the soup
Bring the liquid to a boil, then lower the heat. Let it simmer until the potatoes are tender enough to pierce with a fork.
Step 4: Finish and serve
Stir in the cooked chicken, frozen vegetables, cream, and fresh parsley. Simmer for a few more minutes until everything is hot.
Serve it with
Serve this soup with warm biscuits, crusty bread, or a green salad.
Storage and reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). Freezing is not recommended because the potatoes and cream can change texture when thawed.
FAQ
Can I make this dairy-free?
You can substitute the butter with a dairy-free alternative or olive oil, and use an unsweetened non-dairy creamer instead of heavy cream.
Can I add a pie crust?
You can bake pieces of puff pastry or pie crust separately on a baking sheet and serve them on top of the soup bowls.
Why did my cream curdle?
Heavy cream rarely curdles, but if you substituted milk, boiling it too vigorously can cause separation. Always add dairy at the end and keep the heat low.
