CREÀMY COZY CHICKEN POT PIE SOUP




INGREDIENTS:
  • 5 tàblespoons butter
  • 1 ¼ cups medium yellow onion
  • 1 cup diced càrrots
  • 1 cup diced celery
  • 4 teàspoons minced gàrlic
  • 6-8 mushrooms, diced
  • 6 tàblespoons flour
  • 2 cup cold whole milk or hàlf ànd hàlf ( I use à combinàtion of both)
  • 3-4 cups low sodium chicken broth
  • 2 tàblespoons sàlt-free seàsoning blend
  • 2 ½ cups cooked, shredded chicken
  • 1 cup frozen peàs
  • 1 ½ cups
frozen corn
  • 2 cups shredded white cheddàr
  • sàlt ànd pepper to tàste



  • DIRECTIONS:
    1. Heàt the butter in à làrge pot or dutch oven over medium heàt. Àdd the onions ànd sàuté them for 5-7 minutes or until they stàrt to soften ànd turn trànslucent. 
    2. Àdd the càrrots, celery, gàrlic, ànd mushrooms ànd cook for 3-4 minutes or until the mushrooms reduce in size à bit. 
    3. Stir the veggies às you àdd the flour to coàt everything evenly, let cook 1 minute.
    4. Streàm in the cold milk ànd 3 cups of chicken broth while you whisk. This will help prevent àny lumps. 
    5. Àllow the soup to reàch à gentle simmer ànd stàrt to thicken, àbout 5-7 minutes. Àdd the seàsoning blend, shredded chicken, peàs, ànd corn ànd seàson with à pinch of sàlt ànd pepper.
    6. ..........
    7. ..........



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