Chicken Pot Pie Soup

Chicken Pot Pie Soup

AuthorMab

Yields6 Servings

Ingredients
 2 tbsp olive oil
 1 onion, diced
 2 stalks celery, diced
 8 oz mushrooms, diced
 ½ tsp thyme
 2 cloves garlic, minced
 3 carrots, diced
 2 potatoes, diced
 1 lb chicken, diced
 ¼ cup flour
 4 cups chicken stock
 ¾ cup peas
 2 tbsp fresh parsley, chopped
 1 cup milk

Directions
1

In a large saucepan, heat the olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook for 5 minutes until onions start to go clear.

2

Now add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.

3

Stir in the chicken broth, frozen peas and parsley.

4

Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.

5

Notes: I added zucchini and asparagus and whatever veggies I had on hand. Corn, broccoli, even eggplant could work in this soup.

Adapted from Citron Limette

Ingredients

Ingredients
 2 tbsp olive oil
 1 onion, diced
 2 stalks celery, diced
 8 oz mushrooms, diced
 ½ tsp thyme
 2 cloves garlic, minced
 3 carrots, diced
 2 potatoes, diced
 1 lb chicken, diced
 ¼ cup flour
 4 cups chicken stock
 ¾ cup peas
 2 tbsp fresh parsley, chopped
 1 cup milk

Directions

Directions
1

In a large saucepan, heat the olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook for 5 minutes until onions start to go clear.

2

Now add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.

3

Stir in the chicken broth, frozen peas and parsley.

4

Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.

5

Notes: I added zucchini and asparagus and whatever veggies I had on hand. Corn, broccoli, even eggplant could work in this soup.

Chicken Pot Pie Soup

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