Chicken Pot Pie Soup

Adapted from https://www.spendwithpennies.com/chicken-stew/

Ingredients

• 2 Tbs cooking oil
• 1.5 lbs chicken thighs
• 2 carrots, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 Tbs flour
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• salt and pepper, to taste
• 3 cups potatoes, diced (can be combo of sweet potatoes and regular potatoes or just the latter)
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup peas
• 1/2 cup heavy cream (or substitute 2 Tbs butter and 3/8 cup whole milk)

Procedure

• In a large pot or dutch oven, brown chicken in cooking oil. Remove from pot and set aside. 
• Saute onion, carrot and celery for about 3 minutes, or until onion is slightly softened. 
• Stir in flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, white wine, browned chicken, and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Take out the chicken mid-way, shred, and return to pot.
• Stir in peas and cream. Simmer an additional 10 minutes uncovered.