Chicken Pot Pie Soup Recipe

• 份量: 10 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

6 Tbsp unsalted butter

1 medium yellow onion (1 cup chopped)

2 medium carrots (thinly sliced into rings)

2 celery sticks (finely chopped)

8 oz white or brown mushrooms (sliced)

3 garlic cloves (minced)

1/3 cup all-purpose flour

6 cups chicken stock

3-4 tsp salt (or to taste)

1/2 tsp black pepper

1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces.)

5 cups cooked chicken (shredded)

1 cup frozen peas

1 cup corn (frozen or canned)

1/2 cup whipping cream

1/4 cup parsley (finely chopped, plus more for garnish)

步驟

Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.

Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

Add 1/3 cup flour and stir constantly for 1 minute until golden.

Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.

Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

營養

• 卡路里: 363 kcal
• 總脂肪: 18 g
• 飽和脂肪: 9 g
• 膽固醇: 91 mg
• 鈉: 977 mg
• 總碳水化合物: 25 g
• 膳食纖維: 3 g
• 總糖: 6 g
• 蛋白質: 25 g