Tuesday, January 21, 2020

Chicken pot pie soup

I like when people share recipes in Instagram stories so I can just screenshot them, but then I have to keep finding that when I want the recipe so I end up transcribing it here. This recipe is adapted from one Just Ingredients (blog here) shared and I like following her because she talks about alternatives to all the crap in food/household/personal care products that is terrible for us. And she does it in a way that's not annoying. When available, I used organic of all ingredients as is my typical MO. 

4 TBS butter
1/2 onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/3C flour (she uses alternative flour, I use regular)

4 garlic cloves
1 small container baby bella mushrooms, sliced
4 medium yukon gold potatoes, chopped
1 cup frozen corn
1 cup frozen peas
1 quart chicken bone broth
2 cups milk or heavy whipping cream (I used one of each)
3 cups shredded chicken (I made chicken breasts in the air fryer then shredded them)
salt & pepper to taste
1 tbs Italian seasoning

Put all ingredients from garlic cloves on down into a pot and get that going.

Separately, saute onion, carrots, celery in butter about seven to eight minutes. Add flour to veggies and cook another two minutes.

Then add this to the other ingredient pot. Cook on medium-low until carrots and potatoes are soft.

Happy birthday to my friend AEB today! 

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