Chicken Pot Pie Soup
2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock
2 cups water
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste
1/4 tsp. black pepper, or to taste
Pinch red pepper flakes, or to taste
1/4 cup half and half
In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.
See that little white bowl peeking through the soup and veggies.
Sneaky little bowl!
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky