Chicken Pot Pie Soup

Ingredients

• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 5 cups chicken broth
• 1 cup whole milk
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 potato, diced
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. 1Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
2. 2Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
3. 3Slowly whisk in the chicken broth and milk until smooth, then add the potato and thyme.
4. 4Bring to a simmer and cook for 12 to 15 minutes, until the potato is tender and the soup has thickened slightly.
5. 5Stir in the shredded chicken and peas and simmer for 3 to 5 minutes until heated through.
6. 6Season with salt and pepper to taste and serve hot, ladled over a piece of warm buttered biscuit if desired.

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