This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
Ingredients
∙ Serves 8-10
Meat
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3 cups Chicken, cooked
Produce
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4 oz Button or baby bella mushrooms
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2 Carrots, medium
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2 Celery stalks
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1 cup Corn, frozen
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4 cloves Garlic
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1 Onion, medium
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1 cup Peas, frozen
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1 lb Yukon gold potatoes
Canned Goods
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3 cups Chicken stock
Baking & Spices
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1/3 cup All-purpose or white whole wheat flour
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1/2 tsp Black pepper, freshly-cracked
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1 tsp Italian seasoning, homemade or store-bought
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1/2 tsp Salt
Oils & Vinegars
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4 tbsp Butter or olive oil
Dairy
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2 cups Milk
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