Chicken Pot Pie Soup
This version of chicken pot pie is so delicious you will be in shock that its actually healthy!
Ingredients
- 1 tbsp olive oil (to cook chicken)
- 24 oz diced chicken
- creole (to season chicken)
- pepper (to season chicken)
- 24 oz frozen mixed veggies (carrots, broccoli, cauliflower)
- 12 oz baby red potatoes cubed
- 2 cups water
- 4 cups whole milk
- 1 large celery stalk chopped
- 1/2 medium onion chopped
- 1 XL bouillon cube, chicken
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- pinch of thyme
RUE
- 1/2 cup water
- 1/4 cup gluten free flour
Instructions
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heat 1 tbsp olive oil over medium heat for about 30 seconds. Saute diced chicken. season with creole and pepper and saute until no longer pink approx 5 minutes. Drain.
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while chicken is cooking, cut celery, potatoes and onions.
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pour 2 cups water, milk and bouillon cube into a large pot and SLOWLY bring to a boil.
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while waiting for milk to boil, make rue in a medium bowl, by combining 1/2 cup the water with 1/4 cup gluten free flour and whisk until well blended. set aside.
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add cubed potatoes to pot, increase heat to med-high and cook for about 10 minutes. stirring occasionally.
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add the rest of the veggies, salt, pepper, thyme and turn heat to medium- low and cook 7-10 minutes depending on softness preference. stirring occasionally.
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add chicken to pot and slowly whisk in rue, stirring well
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reduce heat to low, cook another 5 minutes until soup thickens.
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Serve and Enjoy!
