CHICKEN POT PIE SOUP

By Bug7

Chicken Soup

Ingredients

• 1 lb Yukon gold potatoes
• 3 cups chicken, cooked and shredded
• 1 quart chicken stock
• 2 cups milk
• 1 medium onion. diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/3 cup flour
• 1/4 cup butter
• 1 tablespoons garlic, minced
• 1/2 tablespoon Italian seasonings
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Preparation

Step 1

In a large stockpot melt butter over medium high heat, and stir in onions, carrot and celery.

Saute until veggies start to softened about 5 minutes, then add garlic and saute an additional 2-3 minutes.

Add flour and stir until evenly combined with veggies, then slowly add n chicken stock and milk. Then chicken, potatoes, corn, peas, Italian seasoning; pepper flakes, salt and pepper; stir well to combine.

Once soup begins to simmer reduce heat to medium low, cover and continue to simmer 15-20 minutes, stirring frequently to prevent the soup from sticking to the bottom of pot.

Once potatoes and tener, remove from heat, srve immediately and enjoy.