Chicken Pot Pie Soup
INGREDIENTS
- 8 cups chicken bone broth
- 1 cup heavy cream
- 3 tbsp butter
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 small russet potatoes, diced
- 1 onion, diced
- 1 lb. chicken breast or 2 cups shredded chicken
- 8 sage leaves, chopped
- 1 tsp thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- 1 In a large soup or stock pot, melt butter over medium heat.
- 2
Add the onions, carrots, potato, and celery.- 3
Cook until the onions are soft.- 4
Add the bone broth and the chicken breasts to the pot. Let it simmer for about 20 to 30 minutes, or until the carrots are softened and the chicken is cooked.- 5
Remove the chicken and add to a bowl to shred.- 6
Add the shredded chicken to the pot.- 7
Add the sage leaves, thyme, dried sage, salt, and pepper, and let everything heat through.- 8
Add the cream last and mix. Taste and adjust seasonings as necessary.Note- For ease, use a rotisserie chicken and just add in step 6.
- You can use leftover turkey instead of chicken.
- Use organic grass-fed heavy cream and butter, if possible.
- My favorite brand of bone broth is Kettle & Fire.
- Cut up the celery leaves and add those with the celery as well.
- Garnish with parsley, if desired.
- 2