Creamy Chicken Pot Pie Soup in 30 Minutes #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Melt 6 tablespoons of butter in a Dutch oven or soup pot over medium-high heat. Add the chopped onion, celery and sliced carrots and sauté 5 to 7 minutes, stirring now and then, until softened and lightly golden.
2. Add the sliced mushrooms and garlic and sauté about 5 more minutes until softened.
3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
4. Add 6 cups chicken stock, the sliced potatoes, 3 1/2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Bring to a boil, then reduce to a simmer, partly cover and cook 12 to 15 minutes until the potatoes are tender.
5. Add the shredded chicken, 1 cup frozen peas, 1 cup frozen corn, 1/2 cup heavy cream and 1/4 cup parsley. Bring back to a simmer and cook about 5 more minutes until the peas and corn are tender.
6. Season to taste with salt and pepper, then remove from the heat.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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