Chicken Pot Pie Soup

INGREDIENTS: 2 Tablespoons olive oil
1 small onion
2 stalks celery
1 cup mushrooms
½ teaspoon dried thyme
salt and pepper
2 cloves garlic
3 medium carrots
3 medium Yukon gold potatoes
16 oz cooked chicken breast
¼ cup all-purpose flour
4 cups low-sodium chicken broth
¾ cup frozen peas
2 tablespoons fresh parsley
1 cup milk

INSTRUCTIONS: 1. In a large saucepan, heat 2 Tablespoons olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.

2. Stir in the chicken broth, frozen peas and parsley.

3. Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.

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