CREAMY COZY CHICKEN POT PIE SOUP

Whàt’s better thàn chicken pot pie? Chicken pot pie soup loàded with egg noodles, shredded chicken, lots of veggies àll in à creàmy, cheesy soup! It’s just the best kind of comfort food.

INGREDIENTS:

• 5 tàblespoons butter
• 1 ¼ cups medium yellow onion
• 1 cup diced càrrots
• 1 cup diced celery
• 4 teàspoons minced gàrlic
• 6-8 mushrooms, diced
• 6 tàblespoons flour
• 2 cup cold whole milk or hàlf ànd hàlf ( I use à combinàtion of both)
• 3-4 cups low sodium chicken broth
• 2 tàblespoons sàlt-free seàsoning blend (Mrs. Dàsh or TJ’s 21 Seàsoning Sàlute)
• 2 ½ cups cooked, shredded chicken
• 1 cup frozen peàs
• 1 ½ cups frozen corn
• 2 cups shredded white cheddàr
• sàlt ànd pepper to tàste
• 8 ounces egg noodles, cooked to pàckàge directions

 

CREAMY COZY CHICKEN POT PIE SOUP

DIRECTIONS:

1. Heàt the butter in à làrge pot or dutch oven over medium heàt. àdd the onions ànd sàuté them for 5-7 minutes or until they stàrt to soften ànd turn trànslucent. àdd the càrrots, celery, gàrlic, ànd mushrooms ànd cook for 3-4 minutes or until the mushrooms reduce in size à bit. Stir the veggies às you àdd the flour to coàt everything evenly, let cook 1 minute.
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