Um, hi.
INGREDIENTS
1 onion, diced
3 carrots
4 cloves of garlic, minced
2 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups 2% milk
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 pre-made pie crust - optional but highly recommended!
INSTRUCTIONS
1 . Preheat your oven to 425 degrees
2 . Lay your pie crust out on the counter and slice it into circles using a drinking glass
3 . Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown
4 . Peel your carrots, slice them in half, slice those halves in half, and dice
5 . Heat some olive oil in a large soup pan over medium high heat
6 . When hot, add your carrots, onions, and garlic
7 . Saute until the onions are translucent
8 . Add in your butter and let that melt
9 . Stir in your flour
10 . Let cook for about 30 seconds, stirring constantly
11 . Pour in your chicken stock and milk
12 . Add in your parsley, red pepper flakes, and nutmeg
13 . Bring to a boil and reduce to a simmer
14 . Simmer until thickened
15 . Add your chicken, peas, and corn
16 . Bring back to a simmer and cook until the frozen peas and corn are heated through
17 . If your soup gets too thick, add a little bit of milk and stir to combine
18 . Top your bowls of soup with a pie crust disk and you are ready to go!
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