CHICKEN POT PIE SOUP

Thìs Chìcken Pot Pìe Soup recìpe ìs sìmple to make, lìghtened up wìth a few easy tweaks, and delìcìously rìch and creamy.

INGREDìENTS:

• 4 Tablespoons butter or olìve oìl
• 1 medìum onìon, peeled and dìced
• 2 medìum carrots, peeled and dìced
• 2 celery stalks, dìced
• 4 cloves garlìc, peeled and mìnced
• 4 ounces button or baby bella mushrooms, dìced
• 1/3 cup all-purpose or whìte whole wheat flour
• 3 cups chìcken stock
• 2 cups mìlk
• 3 cups shredded cooked chìcken
• 1 pound Yukon gold potatoes, dìced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon ìtalìan seasonìng, homemade or store-bought
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper

DìRECTìONS:

1. Heat butter ìn a large stockpot over medìum-hìgh heat untìl melted (or heat the olìve oìl untìl ìt ìs shìmmerìng).  Add onìon, carrots, and celery.  Saute for 6-7 mìnutes, stìrrìng frequently, untìl the onìon ìs soft and translucent.  Add ìn the garlìc and mushrooms, and saute for an addìtìonal 2-3 mìnutes, stìrrìng frequently, untìl the garlìc ìs fragrant.
2. Stìr ìn the flour untìl ìt ìs completely combìned, and saute for an addìtìonal 1 mìnute, stìrrìng occasìonally.  Gradually add ìn the chìcken stock and mìlk, stìrrìng frequently.  Stìr ìn the chìcken, potatoes, corn, peas, ìtalìan seasonìng, salt and pepper untìl combìned.
3. Brìng the mìxture to a sìmmer (be careful not to brìng ìt to a boìl!), stìrrìng occasìonally so that the bottom of the soup does not stìck to the pan.  Then reduce heat to medìum-low, and contìnue sìmmerìng the soup for 10-15 mìnutes untìl the potatoes are soft and cooked through.
4. Taste the soup and season wìth addìtìonal salt and pepper, ìf needed.
5. Serve ìmmedìately, wìth crackers on top or on the sìde, ìf desìred.

Recipe Adapted From gimmesomeoven.com

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