Chicken (or Turkey) Pot Pie Soup
Author: Kerry
Recipe type: soup
Cuisine: american
Prep time:
Cook time:
Total time:
Serves: 8
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- ½ yellow onion diced
- 4 carrots peeled and thinly sliced
- 4 ribs celery thinly sliced
- 1 Tablespoon cornstarch (or 2 Tablespoons arrowroot for thickening)
- 3 cups shredded chicken (or turkey)
- ¼ teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon dried sage
- ½ teaspoon pepper
- 3 cups chicken broth or chicken bone broth
- 2 cups chicken bone broth
- ⅓ cup evaporated milk or almond milk for dairy free
- 1 cup frozen peas
- Melt butter and add oil in large soup pot.
- Add onion, carrots and celery and sauté for 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the chicken or turkey.
- Add the salt and pepper and spices and stir well.
- Add the cornstarch or arrowroot and stir constantly on low heat for 1 minute until beginning to cover all the vegetables and chicken.
- Add the broth and stir well making sure there are no lumps.
- Simmer for 20 minutes.
- Add the milk and the frozen peas and cook another 5-10 minutes or so until the peas are tender.
- Make sure the soup does not come to a boil once the milk has been added.
- Serve with a big salad and some crusty warm bread.
Recipe by Growing Weisser at https://www.growingweisser.com/grateful-for-gathering
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