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Core Knowledge
Recipes
Contents
Chicken Pot Pie Soup
- Cook Time
- 45 minutes
- Serves
- 8
- Calories
- 212
- Protein
- 15 g
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
Ingredients
- 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 broth
- 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
Preparation
- Sweat onions, celery, mushrooms, carrots, and garlic in oil over medium-high heat for 3-4 minutes.
- Stir in potatoes and 2 cups of chicken stock, and cook for 3 more minutes.
- Whisk in flour, 2 cups of broth, and cook for 12 minutes.
- Deglaze with sherry, then stir in the remaining broth, chicken, and all seasonings.
- Bring to a boil, reduce heat, and simmer 10-15 minutes or until thickened.
- Add corn, peas, parsley and lemon juice. Season to taste with salt and pepper.
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