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Chicken Pot Pie Soup

Cook Time
45 minutes
15 g
Total Fat
9 g
Saturated Fat
4 g
17 g
Dietary Fiber
2 g


  • 3 tbsp olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup white button mushrooms, quartered
  • 1/2 cup carrots, diced
  • 1 tsp garlic, minced
  • 1 1/2 cups red new potatoes, diced
  • 1/4 cup all-purpose flour
  • 2 tbsp dry sherry
  • 5 cups chicken stock
  • 2 cups chicken, shredded
  • 2 tbsp thyme, chopped
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 pinch nutmeg
  • 1/2 cup corn
  • 1/2 cup peas
  • 2 tbsp parsley, chopped
  • 2 tsp lemon juice


  1. Sweat onions, celery, mushrooms, carrots, and garlic in olive oil over medium-high heat for 3-4 minutes.
  2. Stir in potatoes and 2 cups of chicken stock, and cook for 3 more minutes.
  3. Whisk in flour and 2 cups of broth, and cook for 12 minutes.
  4. Deglaze with sherry, then stir in the remaining broth, chicken, thyme, bay leaf, and nutmeg.
  5. Bring to a boil, reduce heat, and simmer 10-15 minutes or until thickened.
  6. Add corn, peas, parsley and lemon juice. Season to taste with salt and pepper.

Tags: Recipes

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