Chicken Pot Pie Soup

Servings: 6

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

6 Tbsp butter, divided
1 1/4 cups chopped yellow onion (1 medium)
1 Tbsp minced garlic
1 cup diced celery (about 3 ribs)
1 cup peeled and diced carrots (about 2 carrots)
2 1/2 cups low-sodium chicken broth
2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
2 tsp minced fresh thyme (or 1 tsp dried)
2 tsp minced fresh rosemary (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
2 cups milk
1/2 cup heavy cream
1 cup frozen or fresh peas
1 cup frozen corn (optional)
3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
3 Tbsp chopped fresh parsley

Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).

I like to serve with biscuits (not included in nutrition estimate). Try it with: