CHICKEN POT PIE SOUP #brunch #foodrecipe

This Chicken Pot Pie Soup formula is easy to make, helped up with a couple of simple changes, and scrumptiously rich and smooth.

It's inconceivably rich and velvety (even with utilizing simply milk rather than substantial cream). It's chocked brimming with delicate chicken and crisp vegetables (that you're free to modify with whichever veggies you incline toward). It's anything but difficult to make (and prepared to go in around 30 minutes). What's more, more than anything, it tastes simply like the delectable pot pie that propelled it.

Certainly the ideal solace sustenance for this season, and for lethargic ends of the week, for example, this one.

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INGREDIENTS:

• 4 Tablespoons butter or olive oil
• 1 medium onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, peeled and minced
• 4 ounces button or baby bella mushrooms, diced
• 1/3 cup all-purpose or white whole wheat flour
• 3 cups chicken stock
• 2 cups milk
• 3 cups shredded cooked chicken
• 1 pound Yukon gold potatoes, diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon Italian seasoning, homemade or store-bought
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper

DIRECTIONS:

1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
4. Taste the soup and season with additional salt and pepper, if needed.
5. Serve immediately, with crackers on top or on the side, if desired.

For more detail : bit.ly/2nd8YyZ

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