Chicken Pot Pie Soup

With Biscuits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook chicken breast and then shred. Set aside for now

Step 2

Chop onion, finely chop celery, and chop carrot into rings. Cut mushroom into slices and finely mince garlic cloves. Cut potatoes into bite sized cubes

Step 3

Heat pan over medium heat, and melt 3 tbsp of butter. Add chopped onions, celery, and carrots and saute until softened and slightly golden

Step 4

Add mushrooms and garlic and saute for another 3-4 minutes until softened

Step 5

Add 1/8 cup flour and stir constantly for about 1 minute until golden. Flour needs to be cooked through to remove "flour" taste.

Step 6

Add 3 cups (24 oz) chicken stock and potatoes. Bring to a boil and then reduce heat to a simmer. Partially cover and cook until potatoes are tender. Add salt and pepper to taste

Step 7

Add shredded chicken, frozen peas and corn, 1/4 cup (2 oz) heavy whipping cream, and 1/8 cup fresh parsley. Add corn starch to adjust thickness of soup

Step 8

Continue to cook for another 5 minutes or until corn and peas are tender. Do final seasoning with salt and pepper. Serve