Chicken Pot Pie Soup

thissillygirlskitchen.com

A twist on a classic comfort meal, this Chicken Pot Pie soup is filling, flavorful and a great weeknight dinner that the whole family will love.

INGREDIENTS

- Unsalted butter - Carrot - Celery - Onion - Garlic - Chicken stock - Yukon gold potatoes - Bay leaf - Dried thyme - Kosher salt

In a Dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes.

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2

Add the garlic, cook for 30 seconds until fragrant, stirring constantly. Add the flour to the pot and mix it in, cook for 1 minute. Pour in the stock and add the potatoes.

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Season with the bay leaf, thyme, salt, and pepper, stir it until mixed. Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender.

4

Stir occasionally to make sure nothing sticks to the bottom of the pan. Add the cooked chicken, heavy cream, peas, and corn, stir to combine.

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