Chicken Pot Pie Soup

Ingredients

• 2 cups all-purpose flour
• 1-1/4 teaspoons salt
• 2/3 cup shortening
• 5 to 6 tablespoons 2% milk
• 2 tablespoons butter
• 1 cup cubed peeled potatoes
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups shredded cooked chicken
• 1 cup frozen petite peas
• 1 cup frozen corn

Steps

1. Melt 2 tablespoons of butter in a large stockpot or Dutch Oven over medium high heat. Add onions, carrot, and celery. Cook, stirring occasionally, until the onions begin to soften. Stir in garlic and cook for one minute.
2. Whisk in flour, until lightly browned, to create the roux.
3. Stir in the chicken broth, shredded chicken, bay leaf, and heavy cream. Bring to a light boil.
4. Add the green beans, peas, and corn. Simmer until tender. Remove the bay leaf.