Chicken Pot Pie Soup

By charlotteh371

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

Preparation

Step 1

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.