Chicken Pot Pie Soup

 

Chicken Pot Pie Soup

Ingredients:

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

⅓ cup all-purpose flour

6 cups chicken stock

3-4 tsp salt, (or to taste)

½ 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)

½ cup whipping cream

¼ cup parsley, finely chopped, plus more for garnish

Directions:

1. 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.

2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

3. Add 1/3 cup flour and stir constantly for 1 minute until golden.

4. 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.

5. 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.