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Chicken Pot Pie Soup

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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

  1. 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.
  2. 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.
  3. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
  4. Add 1/3 cup flour and stir constantly for 1 minute until golden.
  5. Stir in 1/3 cup wine, scraping any browned bits from the bottom of the stockpot.
  6. 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.
  7. 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.
  8. Remove from heat. Stir in parsley and vinegar; season with salt and pepper to taste.

Find it online: https://recipes.jordanprins.com/chicken-pot-pie-soup/