Chicken and Sweet Potato Pot Pie Soup
Danalaila
September 12, 2015
Ingredients
- 1 Store bought plain Rotisserie chicken skin and meat off the bone and chopped
- 2 sweet potatoes peeled and cubed
- 4 & 3/4 cups chicken stock not broth get the stock
- 2 cups low fat milk
- 1/2 white onion - chopped
- 2 celery stalks chopped
- 1/4 cup flour
- 1 bag frozen classic mixed vegetable bag corn, carrots etc...
- 1 tbsp fresh thyme chopped
- 1 tbsp flat leaf parsley chopped
- 1/2 -1 teaspoon fresh tarrragon add more or less depending on your preference
- 2 tbsp extra virgin olive oil
- salt and pepper
Servings: 4
Units:
Instructions
- In a small mixing bowl add the 1/4 cup flour to the 3/4 cup chicken stock and mix well to combine and then set aside.
- Next in a large pot add in the olive oil and the onion and celery with a pinch of salt and cook about 6 minutes until tender and then add in bag of mixed vegetables, thyme, tarragon and some more salt and pepper and cook about another 5 minutes.
- Nest add in the 4 cups of chicken stock, milk , flat leaf parsley and some more salt and black pepper and bring to a boil. Then add in the sweet potatoes and cook 15 minutes until the poatoes are tender.
- Last, add in the chicken and the reserved "slurry" of chicken stock and flour and mix well. Continue to stir until the soup starts to thicken about 5 more minutes - check for seasoning and serve!
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