Chicken Pot Pie Soup (Print Version)
# Ingredients:
01 -
1 pound Yukon Gold potatoes
02 -
8 ounces cremini mushrooms
03 -
3 tablespoons olive oil, divided use
04 -
4 tablespoons salted butter
05 -
1 large onion, diced
06 -
2 large carrots, peeled and diced or cut into coins
07 -
3 cloves garlic, minced
08 -
Heaping ½ cup all-purpose flour
09 -
2 quarts low-sodium chicken stock
10 -
1 teaspoon fine sea salt
11 -
½ teaspoon black pepper
12 -
1 teaspoon dried thyme
13 -
1 can sweet corn, 15.25 ounces, drained
14 -
1 cup frozen peas
15 -
3 cups shredded cooked chicken
16 -
1 cup heavy cream
17 -
Additional salt and pepper, to taste
18 -
Minced fresh parsley, for serving (optional)
# Instructions:
01 -
Peel and dice the potatoes. Place in a bowl and cover with cold water. Set aside to soak while you continue the recipe. Clean the mushrooms. Cut smaller mushrooms into quarters and larger mushrooms into sixths or eighths.
02 -
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms along with a pinch of salt. Saute until the mushrooms have reduced in volume and are golden brown. Remove from the pot and set aside.
03 -
Return the pot to medium heat and add the remaining 2 tablespoons of olive oil and the butter, along with the diced onion and carrot. Cook, stirring occasionally, until the onion starts to soften and turn translucent, about 5 minutes.
04 -
Add the garlic and cook 1 more minute. Add the flour, stirring to coat all of the vegetables. Cook for 1-2 minutes, stirring constantly, then slowly stir in the chicken stock.
05 -
Drain the potatoes; add them to the pot along with the salt, pepper, and thyme. Bring the mixture to a simmer. Allow to simmer for about 15 minutes, stirring occasionally, until the potatoes are cooked through and tender.
06 -
Add the corn, peas, chicken, sauteed mushrooms, and cream. Cook for another 5-10 minutes, stirring occasionally, until hot. Taste and adjust seasoning with additional salt and pepper as desired.
07 -
Garnish with fresh parsley for serving, if desired. Serve hot alongside biscuits.