Chicken Pot Pie Soup

Ingredients

Olive Oil Chicken Breasts Salt Pepper Yukon Gold Potatoes Carrots Celery Stalks Yellow Onion Dried Thyme Dried Parsley Garlic Powder Paprika All-purpose Flour Chicken Broth Frozen Corn Frozen Peas Heavy Cream Parsley

Heat oil in a large pot or Dutch oven over medium heat. Add chicken to the pot and sprinkle salt and pepper on top. Cook until the chicken is cooked throughout, turning the chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer the cooked chicken to a plate and set aside. Add diced potatoes, carrots, celery, and onion. Stir vegetables together and sauté until the onions start to look translucent,.

Stir in salt, pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional minute. Sprinkle the flour directly over the sautéed vegetables and stir well to coat, cooking for 1 minute.

Pour in the chicken broth, stirring constantly to avoid lumps from forming. Add the cooked chicken back in. Bring to a simmer, then let it cook until the potatoes are tender, stirring occasionally.

Stir in frozen corn and peas and cook for 3-4 minutes.

Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.

Ladle the soup into bowls, garnish with pepper and parsley, then serve.

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