Chicken Pot Pie Soup
- Yield: 8 1x
Ingredients
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- 6 tbsp butter
- 1 onion, diced
- 3 carrots, diced
- 3 celery ribs, diced
- 1 lb potatoes, diced
- 1/2 tsp thyme
- 8 oz brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup flour
- 1/3 cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- 5 cups shredded or cubed chicken
- 1 cup fresh green beans
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup heavy cream
- 1/4 cup fresh flat leaf parsley
- 1 1/2 tsp white wine vinegar
- salt & pepper
Instructions
- If using uncooked chicken: Roast a chicken and shred, or melt 1 tablespoon butter in a large Dutch oven over medium high heat heat. Cube boneless chicken breasts in bite-sized pieces. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes; set aside.
- Heat a dutch oven over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Stir in 1/3 cup wine, scraping any browned bits from the bottom of the stockpot.
- Add 6 cups chicken stock, bay leaf, diced potatoes, thyme, 3 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, green beans, frozen peas, and frozen corn, and 1/2 cup heavy cream. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender.
- Remove from heat. Stir in parsley and vinegar; season with salt and pepper to taste.