CHICKEN POT PIE SOUP #HEALTHYVEGAN #SOUP

The motivation for this basic soup formula clearly originated from its namesake. Or on the other hand extremely, the filling of its namesake. With an end goal to eliminate extra carbs, I chose to nix any kind of pie outside layer or scone toppin. in spite of the fact that on the off chance that you have a craving for serving it with certain scones, you could prepare a cluster of my 3-Ingredient Coconut Oil Biscuits in not more than minutes. Or then again even reveal a pie hull and cut it into saltine shapes (or any shape) to top your soup.

It's inconceivably rich and velvety (even with utilizing simply milk rather than overwhelming cream). It's chocked loaded with delicate chicken and crisp vegetables (that you're free to redo with whichever veggies you like). It's anything but difficult to make (and prepared to go in around 30 minutes). Furthermore, more than anything, it tastes simply like the delightful pot pie that propelled it.

INGREDIENTS:

• 4 Tablespoons butter or olive oil
• 1 medium onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, peeled and minced
• 4 ounces button or baby bella mushrooms, diced
• 1/3 cup all-purpose or white whole wheat flour
• 3 cups chicken stock
• 2 cups milk
• 3 cups shredded cooked chicken
• 1 pound Yukon gold potatoes, diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 teaspoon Italian seasoning, homemade or store-bought
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper

DIRECTIONS:

1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
4. Taste the soup and season with additional salt and pepper, if needed.
5. Serve immediately, with crackers on top or on the side, if desired.

For more detail :http://bit.ly/30Sa6GW

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