Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 4 stalks celery, diced; 6 carrots, diced; 1 clove garlic; 3 tablespoons unsalted butter; ¼ cup all-purpose flour; 2 cups chicken stock; 2 cups half-and-half; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1 pinch ground nutmeg; 1 cup frozen corn; 1 cup frozen peas; 1 whole rotisserie chicken, meat removed from bones and shredded; small rounds of pie crust, baked, for garnish (optional)

Recipe by Pierce Abernathy from tasty.co

Lunch

Ingredients

6 servings

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1 tablespoon olive oil
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1 yellow onion, diced
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4 stalks celery, diced
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6 carrots, diced
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1 clove garlic
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3 tablespoons unsalted butter
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¼ cup all-purpose flour
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2 cups chicken stock

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2 cups half-and-half
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1 teaspoon freshly ground black pepper
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1 teaspoon dried thyme
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1 pinch ground nutmeg
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1 cup frozen corn
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1 cup frozen peas
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1 whole rotisserie chicken, meat removed from bones and shredded
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small rounds of pie crust, baked, for garnish (optional)

Instructions

Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.
Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.
Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.
Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.
Enjoy!