Chicken Pot Pie Soup

Ingredients

• 6 chicken thighs

• 2 tablespoons olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 1 small onion

• 4 cups chicken stock or broth

• 1/4 cup white wine

• 1/4 teaspoon sage

• 1/4 teaspoon rosemary

• 1/4 teaspoon thyme

• salt and pepper, to taste

• 1 1/2 cups russet potatoes, peeled and diced

• 3-4 tablespoons flour

• 1 cup green peas

Instructions

1. In a large pot or dutch oven, brown chicken thighs in one tablespoon olive oil (doesn’t have to be cooked through). Remove from pot and set aside.

2. Cook the celery, carrots, and onion to the pot and sauté until onion is softened, about 3-4 minutes. Stir in flour, seasonings, and salt and pepper. Cook over medium heat about two minutes.

3. Add potatoes, white wine, browned chicken, and broth. Bring to boil, reduce heat and simmer covered for 30 minutes.

4. Remove lid and stir in peas and summer for additional 10 minutes.

5. Serve and enjoy!