Thursday, March 28, 2019
I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.
This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
TOTAL TIME: 35 MINS
PREP TIME: 20 MINS
COOK TIME: 15 MINS
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
INSTRUCTIONS
Get the full instruction @ gimmesomeoven.com
