This chicken pot pie soup was so easy and perfect on a chilly NH day. I made this gluten and dairy free so Robby could have some too. I also omitted the corn as sadly Robby cannot have corn. This soup was gone in less than one day so next time I will be doubling the recipe! I will also be making this recipe after Thanksgiving changing the chicken to chopped leftover roasted Turkey!
On a side note, there is no good way to take a picture of soup……
INGREDIENTS
1 Tablespoon olive oil
2 Tablespoon butter (I used a plant based butter)
2 cups whole milk (I used fairlife)
2 cups low sodium gluten free chicken bone broth
1/4 cup flour (I used rice flour)
2 cups chopped cooked chicken, I used a rotisserie chicken
1 cup frozen peas
3/4 cup frozen corn (I omitted)
3 ribs of celery, diced
1 cup diced carrots
1 medium onion , diced
2 Tablespoons minced garlic
1/4 teaspoon turmeric (I used 1/2 teaspoon)
1 teaspoon dried thyme
Salt to taste
Pepper to taste
DIRECTIONS
In a pot over medium heat warm the olive oil and add carrots, celery, onion and garlic. Cook until the onions are translucent.
When the onions are cooked add the butter, melt and stir until coated.
Add the flour and stir constantly for about 30 seconds.
Add the milk and the chicken broth.
Add the turmeric and thyme. Bring the soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
When thickened add peas, corn and chicken. Continue to cook on low until everything is heated through. About five minutes. Add salt and pepper to taste.
Enjoy!
