Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Ingredients: 5 cups Cooked shredded chicken; 8 ounces Mushrooms (white or brown); 1 Medium onion; 3 Garlic cloves; 2 sticks Celery ribs; 2 medium Carrots (peeled); 1 pound / 4 medium Potatoes (yellow, peeled); 6 tablespoons Unsalted butter; 1/3 cup All purpose flour; 6 cups Chicken stock or broth; 3 1/2 teaspoons Salt; 1/2 teaspoon Black pepper; 1 cup Frozen peas; 1 cup Frozen corn (or canned drained); 1/2 cup Whipping cream; 1/4 cup Fresh parsley (chopped)

16 ingredients · from Natashas Kitchen

Ingredients

5 cups Cooked shredded chicken
8 ounces Mushrooms (white or brown)
1 Medium onion
3 Garlic cloves
2 sticks Celery ribs
2 medium Carrots (peeled)
1 pound / 4 medium Potatoes (yellow, peeled)
6 tablespoons Unsalted butter
1/3 cup All purpose flour
6 cups Chicken stock or broth
3 1/2 teaspoons Salt
1/2 teaspoon Black pepper
1 cup Frozen peas
1 cup Frozen corn (or canned drained)
1/2 cup Whipping cream
1/4 cup Fresh parsley (chopped)

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Method

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Watch the original: “Chicken Pot Pie Soup” by Natashas Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.