Low Carb Chicken Pot Pie Soup

 INGREDIENTS

• 2 tbsp. olive oil divided
• 1 lb. cooked chicken breast I use rotisserie or leftover chicken
• 1 onion
• 3-4 cloves of garlic minced
• 1/4 cup gluten-free flour
• 2 cups chicken stock cold
• 2 cups milk of choice
• 3 carrots
• 1 cup frozen peas
• 1 cup of frozen corn
• 1/4 tsp. grated nutmeg
• Kosher salt and ground pepper to taste
• 2 Tbsp curly parsley chopped to garnish

Instructions

• Start by cutting the veggies, dice the onion, and carrots. Cut the chicken into bite-size pieces.
• Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of oil until shimmering.
• Add onion, carrots, and sauté until slightly golden brown. Add garlic and cook until fragrant. In a small bowl whisk cold stock with flour, until the flour is fully dissolved.
• Pour the flour-stock mixture and milk into the pot and continue to whisk until well combined. Stir in peas and corn.
• Season with grated nutmeg, salt, and pepper. Stir in cooked chicken.
• Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes.
• Taste and adjust the salt and pepper, if needed.
• Transfer the soup into serving bowls and garnish with chopped parsley.