Chicken Pot Pie Soup

I feel that people are very split on the best part of chicken pot pie, the crust or the filling. Crust people, don’t get mad at me, but we are focusing on filling today. This soup is all about the creamy savory goodness that is the filling of a chicken pot pie. The next time you are needing a big bowl of comfort try out this recipe from Iowa Girl Eats.

Ingredients

• 4 TBSP Butter
• 1 Cup Carrots, sliced
• 4oz Mushrooms, sliced
• 1 large Celery Stalks, thinly sliced
• 1 Large Shallot, chopped
• 2 Cloves Garlic, smashed and minced
• 1 TSP Poultry Seasoning
• Pinch of Thyme
• Salt & Pepper
• 3 TBSP Flour
• 2 Cups Chicken Stock/Broth
• 1 Cup Milk
• 12 oz Package of Gnocci
• 1-1/2 Cups Shredded Chicken Breast, precooked [I used a rotisserie chicken]
• 1/2 Cup Frozen Peas

Let’s Get Cooking

In a large pot, melt the butter over MED-HIGH heat. Once the butter is melted add in the carrots + mushrooms + celery + shallots. Saute the vegetables for about 3-4 minutes. Add in the salt + pepper and turn down the head to MED-LOW, cook for an additional 6-7 minutes.

Add in garlic + poultry seasoning + thyme. Saute for about 1-2 minutes or until you can smell the garlic. Add in the flour and stir the vegetables to coat. Slowly add in the chicken broth, stir while pouring so there are no lumps. Slowly add in the milk as well and turn up to MED-HIGH heat. Bring to a gentle boil, add in the gnocchi, and stir. Let cook for about 5-6 minutes.

Stir in the cooked & shredded chicken + peas. Add in any additional salt & pepper to taste.

Made with Love,

Hannah