Hearty Chicken Soup
This is another super way to use up leftover chicken. With colder weather coming; this soup is a perfect choice and is a meal in itself.
Hearty Chicken Soup
2 cups shredded cooked chicken (I used leftover rotisserie chicken)
½ cup frozen corn
½ cup frozen peas
3-4 cups chicken stock
1/4 cup cream, ½ and ½ or evap milk
4 Tbsp butter
½ pound Yukon gold or small yellow potatoes, cubed
1 carrot, peeling and sliced
1 stalk celery, cleaned and diced
4-5 mushrooms, sliced
2 garlic cloves; chopped fine
½ medium onion, chopped
3 Tbsp flour 1
bay leaf
2 Tbsp parsley
Salt and pepper
Melt butter in large Dutch oven or stock pot. Add carrot, celery and onion and cook until tender and slightly browned; 5-7 minutes. Add mushrooms and garlic, stirring for 3-5 minutes until softened. Add flour, stir for 1 minute. Add broth, potatoes, salt and pepper and simmer 12-15 minutes. Add chicken, peas, corn, cream, parsley, and simmer 5 minutes or until heated through.
