Chicken Pot Pie Soup
Ingredients
-
4
Tablespoons
butter or olive oil
-
1
medium
onion, peeled and diced
-
2
medium
carrots, peeled and diced
-
2
stalks
celery, diced
-
4
cloves
garlic, peeled and minced
-
4
ounces
button or baby bella mushrooms, diced
-
⅓
cup
all-purpose or white whole wheat flour
-
3
cups
chicken stock
-
2
cups
milk
-
3
cups
shredded cooked chicken
-
1
pound
Yukon gold potatoes, diced
-
1
cup
frozen corn
-
1
cup
frozen peas
-
1
teaspoon
Italian seasoning
-
½
teaspoon
salt
-
½
teaspoon
freshly-cracked black pepper
Instructions
- Heat butter or olive oil in a large stockpot over medium-high heat until melted.
- Add onion, carrots, and celery, and sauté for 6-7 minutes until the onion is soft and translucent.
- Add garlic and mushrooms, and sauté for an additional 2-3 minutes until fragrant.
- Stir in the flour until completely combined and sauté for 1 minute.
- Gradually add chicken stock and milk, stirring frequently.
- Stir in chicken, potatoes, corn, peas, Italian seasoning, salt, and pepper until combined.
- Bring the mixture to a simmer, stirring occasionally, and reduce heat to medium-low.
- Continue simmering for 10-15 minutes until the potatoes are soft.
- Taste and adjust seasoning if needed.
- Serve immediately, optionally topping with crackers.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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