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Chicken Pot Pie Soup

From Statesboro Market2Go

<p>A rich, creamy, and cozy soup that&#8217;s great for a chilly or rainy day! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6-8

4 tablespoons Olive oil (divided)
3 tablespoons Unsalted butter
1 pound Boneless, skinless, chicken thighs
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 large Onion (diced)
1 cup Celery (chopped)
1 cup Carrots (chopped)
4-6 cloves Garlic (minced)
1/4 teaspoon Red pepper flakes (optional)
1/3 cup Flour
2 1/2 cups Potatoes (peeled and chopped into 1/2” cubes)
8 cups Chicken broth
2 1/2 teaspoons Chicken bouillon
1 tablespoon Dried parsley
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/2 teaspoon Dried thyme
1/2 teaspoon Dried sage
1 Bay leaf
2 cups Half and half
OR evaporated milk
2 tablespoons Cornstarch
1 cup Frozen peas (not thawed)
Salt & Pepper to taste

Step by Step Instructions
  1. Heat 2 tablespoons of oil in a Dutch oven or soup pot over medium heat. Season the chicken thighs with salt & pepper, then sear for 2 minutes on each side. Remove the thighs from the pan and put them onto a plate. Retain the drippings.
  2. Melt the butter with 1 tablespoon of olive oil amongst the drippings over medium-low heat. Increase the heat to medium-high, then saute the onions, carrots and celery for 4 minutes. Add the garlic & red pepper flakes (if using) and saute for 30 seconds. Sprinkle in the flour and cook stirring for 2 minutes. Add more oil if necessary to prevent sticking.
  3. Return the chicken to the pot, and add the potatoes, bouillon, all dried herbs, the bay leaf, and chicken broth. Cover and bring to a simmer. Adjust the lid to a partial cover and simmer for 12 to 15 minutes. Stir occasionally to prevent sticking.
  4. Remove the chicken thighs, shred them, and stir the meat back in. In a small bowl, whisk cornstarch with half and half (add an additional tablespoon of cornstarch if using evaporated milk instead). Stir the cornstarch mixture into the pot. Bring the soup to a gentle simmer.
  5. Add the peas and cook until they are warmed through. Stir in additional broth or half and half if you desire a thinner soup. Season to taste and serve with desired sides.