Chicken Pot Pie Soup

Chicken Pot Pie Soup

4 Tablespoons butter (or bacon grease)

• 1 cup onion, diced

• 1 cup carrot, diced

• 1 cup celery, diced

• 3 cloves garlic, chopped

• 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)

• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)

• 1/4 teaspoon thyme, chopped (or 1/8 teaspoon dried thyme)

• 4 Tablespoons flour (rice flour for gluten-free)

• 6 cups chicken broth

• 2 cups chicken, cooked and shredded/diced

• 2 cups potatoes, diced

• 1 cup corn

• 1 cup peas

• 1/2 cup heavy/whipping cream

• salt and pepper to taste

• 1 Tablespoon parsley, chopped

1. Melt the butter in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10-15 minutes.

2. Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute. Sprinkle in the flour, mix well and cook for a minute.

3. Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

4. Add the corn, peas and cream and cook until the corn and peas are warmed, about 3 minutes.

5. Season with salt and pepper to taste and serve, garnished with fresh chopped parsley and hot buttered biscuits on the side.


Buttercream Truffles