Comfort food is essential right now. I love chicken pot pie and decided to make a soup version of it - its lighter but still just as delicious! Pared with a grilled cheese, you can't go wrong. See below for the recipe!
2 large carrots, 1/4 in slices
2 celery stalks, 1/4 in slices
1 yellow onion
1 tbsp olive oil
3 tbsp butter
3 tbsp flour
2 cups milk
2 quarts chicken stock
2 cups shredded chicken
Salt and pepper to taste
1 cup frozen peas
1 cup frozen corn
In a large soup pot, heat olive oil on medium heat and saute the onion, celery and carrot with a little salt and pepper.
After a few minutes, add the butter and once it's melted add in flour. Stir until the flour is combined and continue to cook for a few more minutes.
Add milk, stir, and let come to a low simmer. This will start to thicken.
Next, add the chicken stock and bring back to a simmer for 25 minutes.
Add the shredded chicken to heat. If needed, add more salt and pepper to taste.
Right before serving, add frozen peas and corn to defrost.
Serve with grilled cheese and that's it!