Chicken Pot Pie soup

Chicken Pot Pie Soup is the recipe of the month! This recipe is absolutely delicious and perfect for the winter months. It can be adapted to be gluten free - just substitute cornstarch instead of flour, but only use half as much cornstarch as the suggested amount of flour. This recipe is from Preppy Kitchen.

1/3 cup unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and chopped
3 celery stalks, thinly sliced
5 garlic cloves peeled and minced
1/3 cup all-purpose flour
6 cups chicken stock
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 tsp. fresh thyme
2 tsp. kosher salt
1 tsp. ground black pepper
4 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1/2 cup milk
1/2 cup heavy cream
1/4 cup chopped parsley

1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7-10 minutes.

2. Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.

3. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15-20 minutes.

​4. Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer to 5-10 minutes more. Stir in the parsley just before serving. Enjoy!