Servings : 6
4 tablespoons unsalted butter
1 small yellow onion
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
2 bay leaves
2 medium Yukon gold potatoes, diced
1/4 cup all-purpose flour (can use gluten-free flour)
4 cups chicken broth
1 1/2 cups milk (we use 2%)
1 1/2 teaspoons chopped fresh thyme
2 cups shredded chicken or leftover turkey
1/2 cup frozen peas
1/2 cup frozen corn
Kosher salt and black pepper, to taste
1 tablespoon fresh chopped parsley
Pie crust optional for making pie crust crackers, see note
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Visit Chicken Pot Pie Soup Recipe @ www.twopeasandtheirpod.com for full instructions.