Chicken Pot Pie Soup (Print Version)

# Ingredients:

01 - 1/3 cup unsalted butter (38g).
02 - 1 medium yellow onion, diced.
03 - 3 medium carrots, peeled and chopped.
04 - 3 celery stalks, thinly sliced.
05 - 5 garlic cloves, peeled and minced.
06 - 1/3 cup all-purpose flour (40g).
07 - 6 cups chicken stock (1.5L).
08 - 1 pound Yukon gold potatoes, cubed (450g).
09 - 2 teaspoons fresh thyme.
10 - 2 teaspoons kosher salt.
11 - 1 teaspoon ground black pepper.
12 - 4 cups cooked shredded chicken.
13 - 1 cup frozen peas (135g).
14 - 1 cup frozen corn (145g).
15 - 1/2 cup milk (120ml).
16 - 1/2 cup heavy cream (120ml).
17 - 1/4 cup chopped parsley.

# Instructions:

01 - Melt butter in Dutch oven, add onion, carrot, and celery. Cook until tender, 7-10 minutes.
02 - Add garlic and flour, cook 2 minutes. Slowly stir in stock, add potatoes, thyme, salt, and pepper.
03 - Bring to boil, reduce heat and cook until potatoes are tender, 15-20 minutes.
04 - Add chicken, peas, corn, milk, and cream. Simmer 5-10 minutes more. Stir in parsley before serving.

# Notes:

01 - Can use dried thyme (1/2 tsp) instead of fresh.
02 - Can substitute half and half for cream.
03 - Cut potatoes uniformly for even cooking.

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