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 - Small-diced carrot - Small-diced celery - Small diced onion - Garlic minced - All-purpose flour - Chicken stock

If you are looking for a twist on one of your favorite classic dishes, then you need to make a batch of my Chicken Pot Pie Soup.

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.

3

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.

5

Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.

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thissillygirlskitchen.com