Chicken Pot Pie Soup

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk or heavy cream
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• Salt and pepper to taste
• Optional: 1 potato, diced small (for a heartier version)
• Fresh biscuits or puff pastry for serving

Instructions:

1. Sauté the Vegetables:
   • Heat the butter and olive oil in a large pot over medium heat.
   • Add the onion, carrots, and celery. Sauté until the vegetables are softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
2. Make the Roux:
   • Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to remove the raw flour taste.
3. Add the Liquid:
   • Gradually whisk in the chicken broth and milk. Stir constantly to ensure no lumps form. If using diced potato, add it now.
4. Simmer:
   • Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the soup thickens and the potato (if used) is tender.
5. Add Chicken and Veggies:
   • Stir in the cooked chicken, peas, corn, thyme, parsley, salt, and pepper. Simmer for another 5 minutes to heat everything through.
6. Serve:
   • Ladle the soup into bowls and serve with warm biscuits or puff pastry on the side. Optionally, top with chopped fresh parsley for garnish.

This creamy and flavorful soup is perfect for chilly days and feels like comfort in a bowl. Enjoy!