Chicken Pot Pie Soup
- 1 (14-oz) pkg frozen mirepoix (diced carrots, celery, and onion)
- 1 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups whole milk
- 3 cups chopped rotisserie chicken
- 2 cups frozen green peas, thawed
- ½ tsp salt
- ½ tsp pepper
- ¼ cup chopped fresh flat-leaf parsley
- Sauté mirepoix in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add mushrooms; sauté 2 minutes. Whisk in flour; gradually stir in broth and milk.
- Bring to a simmer, and reduce heat to medium-low. Stir in chicken, peas, salt, and pepper.
- Simmer 10 to 15 minutes or until soup is thickened and thoroughly heated. Sprinkle with parsley.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
9 |
9 |
| Sat. Fat (g) |
3 |
3 |
| Protein (g) |
28 |
28 |
| Carb (g) |
19 |
19 |
| Fiber (g) |
4 |
4 |
