Chicken Pot Pie Soup

Methods:

1. Sauté Vegetables:
   • Heat a dutch oven or soup pot over medium/high heat and melt 6 Tbsp butter.
   • Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
   • Add mushrooms and garlic, sauté for another 5 minutes until softened.
2. Add Flour and Stock:
   • Stir in 1/3 cup flour, cook for 1 minute until golden.
   • Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
3. Combine and Simmer:
   • Add shredded chicken, frozen peas, corn, 1/2 cup heavy whipping cream, and 1/4 cup parsley.
   • Bring back to a simmer, cook for another 5 minutes until peas and corn are tender. Season to taste with salt and pepper.
4. Serve:
   • Garnish with additional parsley and serve hot.