Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.

INGREDIENTS:

4 Tablespoons butter or olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, peeled and minced

4 ounces button or baby bella mushrooms, diced

1/3 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, homemade or store-bought

1/2 teaspoon salt

1/2 teaspoon freshly-cracked black pepper

DIRECTIONS:

Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.

Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.

FULL RECIPE

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