Chicken Pot Pie Soup
Serves 610 mins prep30 mins cook
A comforting Chicken Pot Pie Soup loaded with veggies, shredded chicken, and rich flavors, thickened to perfection.
0 servings
What you need
Instructions
1: Add butter to a large pot over medium heat. 2: Once the butter is melted and bubbling, add the onions, carrots, and celery. Cook and stir occasionally until tender, about 5 minutes. 3: Stir in the mushrooms and cook for about 3 minutes until fully cooked. 4: Stir in the garlic, Cajun seasoning, and red pepper flakes. 5: Stir in the flour until fully incorporated, scraping the bottom of the pan. 6: Slowly add in the chicken stock and stir. 7: Add the potatoes, thyme, salt, and pepper. 8: Bring the mixture to a boil over medium-high heat. Lower the heat and cook, stirring frequently, until the potatoes are tender for about 20 minutes. 9: Add in the chicken, corn, peas, and heavy cream. Bring the soup to a boil over medium heat. 10: Simmer for 2 minutes, stir in the parsley, and serve.View original recipe