Chicken Pot Pie Soup

Chicken Pot Pie Soup
Chicken Pot Pie Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tablespoons olive oil

  • 1

    small onion, diced

  • 2

    stalks celery, diced

  • 1

    cup mushrooms, diced

  • 1/2

    teaspoon dried thyme, crushed between fingertips

  • salt and pepper

  • 2

    cloves garlic, minced

  • 3

    medium carrots, cut into coins

  • 3

    medium Yukon gold potatoes, peeled and cubed

  • 16

    oz cooked chicken breast, diced small

  • 1/4

    cup all-purpose flour

  • 4

    cups low-sodium chicken broth

  • 3/4

    cup frozen peas

  • 2

    tablespoons fresh parsley, chopped

  • 1

    cup milk

Directions

n a large saucepan, heat 2 Tablespoons olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour. Stir in the chicken broth, frozen peas and parsley. 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.

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