Chicken Pot Pie Soup

Ingredients:
4 TB butter

1 medium onion, chopped

2 medium carrots, thinly sliced

2 celery sticks, chopped

8 oz white mushrooms, sliced

3 cloves garlic, minced

1/3 C flour

8 C chicken broth

2 tsp salt, or to taste

1/2 tsp black pepper, or to taste

4 medium Yukon gold potatoes, cubed

5 C cooked chicken, cubed 

(I use a Costco rotisserie chicken)

1 C frozen peas

1 C frozen corn

1/2 C cream or half and half

1/4 C parsley, finely chopped (optional)

Directions:

Heat soup pot over medium/high heat and melt butter. Add onion, celery, and carrots and saute 5-7 min, stirring occasionally, until softened and slightly golden.

Add sliced mushrooms and garlic and saute another 5 min, stirring occasionally until softened.

Add 1/3 C flour and stir constantly for 1 min until golden. 

Add chicken broth, potatoes, salt, and pepper. Bring to boil and reduce to simmer, partially covered and cook for 12-15 min or just until the potatoes are tender.

Add chicken, forzen peas, frozen corn, cream, and parsley. Bring back to a simmer and continue to cook for another 5 min or until the peas and corn are tender. Season to taste with additional salt and pepper and serve.