Chicken Pot Pie Soup

CHICKEN CHICKEN POT PIE POT PIE SOUP SOUP

Everybody knows of the famous dish, chicken pot pie. While it is a classic, we’ve taken it and made it even better for the colder months. Introducing chicken pot pie SOUP!

This delicious and mouth-watering soup is perfect for a cold or rainy fall day. Since this recipe makes quite a bit of soup, it also works well for bringing groups of friends or family together. Or, it can also be a great option for leftovers.

We hope you get in the fall mood with delicious soup! Happy cooking!

INGREDIENTS INSTRUCTIONS

1 TBSP OLIVE OIL 1 MEDIUM ONION, PEELED & DICED 4 CLOVES GARLIC, PEELED & MINCED 8 OZ. MUSHROOMS, SLICED 1/3 ALL-PURPOSE FLOUR 4 CUPS CHICKEN BROTH 2 CUPS MILK 3 CUPS COOKED CHICKEN, SHREDDED 1 LB. THE LITTLE POTATO CO. BOOMER GOLD POTATOES

1 BAG (16 OZ.) SIGNTURE FROZEN MIXED VEGETABLES

1/2 TSP. DRIED BASIL

1/2 TSP. DRIED OREGANO

1/2 SALT

1/2 FRESHLY-CRACKED PEPPER

STEP 1

Heat oil in a large pot over medium-high heat. Add onions; sauté for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently.

Gradually add in the chicken broth. Stir in the chicken, potatoes, frozen vegetables, Italian seasoning, salt and pepper until combined. Bring the mixture to a simmer, stirring occasionally. Reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.

STEP 2

STEP 3

Whisk flour and milk together; slowly stir into soup. Return soup to a simmer and stir until soup begins to thicken.

STEP 4 Taste the soup and season with additional salt and pepper, if needed. STEP 5

Serve immediately, with crackers on top or on the side, if desired.