Chicken Pie Soup (Print Version)
# Ingredients:
01 -
6 tablespoons of butter.
02 -
1 cup chopped yellow onion.
03 -
2 carrots sliced into circles.
04 -
2 finely chopped celery stalks.
05 -
8 ounces of mushrooms, thin-cut.
06 -
3 garlic cloves, minced.
07 -
1/3 cup all-purpose flour.
08 -
6 cups of chicken stock.
09 -
3 to 4 tablespoons of salt.
10 -
1/2 teaspoon black pepper.
11 -
1 pound of thinly sliced gold potatoes.
12 -
5 cups shredded cooked chicken.
13 -
1 cup frozen corn kernels.
14 -
1 cup frozen green peas.
15 -
1/2 cup heavy whipping cream.
16 -
1/4 cup finely chopped parsley.
# Instructions:
01 -
In a big pot, melt the butter. Add the onion, carrots, and celery. Let it cook for around 5-7 minutes until everything's soft and lightly browned.
02 -
Drop in the mushrooms and garlic and cook, stirring, for another 5 minutes.
03 -
Sprinkle in the flour and stir it all together. Cook for about a minute until it smells toasted.
04 -
Slowly pour in the chicken stock. Toss in the potatoes, salt, and pepper. Bring it to a soft boil, then reduce the heat. Cook on a low simmer, partially covering the pot, for 12-15 minutes, or until the potatoes feel tender.
05 -
Stir in the chicken, corn, green peas, cream, and parsley. Let it gently boil for another 5 minutes, then season with more salt and pepper if needed.
# Notes:
01 -
Sprinkle extra parsley on top when serving.
02 -
Store in the fridge for 3 days or freeze it for later use.
03 -
Want it lighter? Reduce the cream amount.