EASY CHICKEN POT PIE SOUP (SOUP SUNDAY!)

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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