CHICKEN POT PIE SOUP
Categories Soup/Stew Chicken Fourth of July Kid-Friendly Lunch Fall Winter Potluck
Yield 4
Number Of Ingredients 15
Steps:
- Create a slurry by combining the ½ cup water with flour in a small bowl and whisk until well blended. Set aside. Heat olive oil in a Dutch oven over medium high heat. Sauté mushrooms in oil until slightly browned, about 5 minutes. Add onion, thyme, sage, and salt, and sauté an additional 5 minutes or until onion is softened. Add frozen vegetables and cook for another 1-2 minutes. Add milk, stock, and bouillon. Bring to a boil, stirring occasionally and scraping any browned bits from the bottom of the pot. Add potatoes, partially cover, and simmer for about 15 minutes or until potatoes are fork-tender. Add chicken and slowly stir in the slurry. Cook for another 2-3 minutes until thickened. Add salt and pepper to taste.
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