RACHAEL RAY CHICKEN DISHES RECIPES

Steps:

• Heat butter in a large pot over medium-high heat until melted
• Add onion, carrots, and celery and cook, stirring frequently, until the onion is soft and translucent, 6 to 7 minutes
• Add in the garlic and mushrooms, and cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes more
• Stir in the flour until it is completely combined, and cook for 1 minute, stirring occasionally
• Gradually stir in the chicken stock and milk, then stir in the shredded chicken, potatoes, corn, peas, Italian seasoning, salt and pepper
• Bring the mixture to a simmer—be careful not to bring it to a boil—stirring occasionally to keep the soup from sticking to the pan
• Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, 10 to 15 minutes
• Taste the soup and season with additional salt and pepper, if needed
• Serve immediately with crackers, if desired