Chicken Pot Pie Soup
Description
Soup is great in any weather but especially during the cold months. Serve this creamy and thick satisfying with biscuits, if you wish.
Ingredients
1/3 c. unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and chopped
3 celery stalks, thinly sliced
5 garlic cloves, minced
1/3 c. all-purpose flour
6 c. chicken stock
1 lb. Yukon gold potatoes, peeled and cut into 1/2 inch cubes
2 t. fresh thyme
2 t. kosher salt
1 t. black pepper
4 c. cooked, shredded chicken (from about 1 rotisserie chicken)
1 c. frozen peas
1 c. frozen corn
1/2 c. milk
1/2 c. heavy cream
1/4 c. chopped parsley
Directions
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In a large Dutch oven over medium-high heat, add butter. When butter is melted and bubbling, add onion, carrots, and celery; cook, stirring occasionally, until veggies are tender, 7 - 10 minutes. Stir in garlic and flour; cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add potatoes, thyme, salt, and pepper.
Bring mixture to a boil over medium-high heat; reduce to medium heat; cook, stirring frequently, until potatoes are tender and soup begins to thicken, about 15 - 20 minutes.
Stir in chicken, peas, corn, milk, and heavy cream. Bring soup back to a boil over medium heat; reduce heat to medium-low; simmer 5 - 10 minutes.
Stir in parsley just before serving.
6 servings.