Crock-pot Chicken Pot Pie Soup, with Stove Top Directions
INGREDIENTS
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1-2 cups shredded chicken (can use raw chicken breasts, cubed and cut into 1/2-inch pieces)
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4 cups chicken broth
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2 cups water
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4 T olive oil or grape seed oil, divided
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2 medium carrots, diced
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2 stalks celery, diced
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1 medium onion, diced
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2 (or more) garlic cloves, minced
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3 medium potatoes, peeled and cubed into 1/2 cubes (I used Russet)
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2 tablespoons fresh parsley, chopped
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2 cups of peas or mixed vegetables of choice
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1 cup of unsweetened almond milk, or milk of choice
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1/4 cup whole wheat flour or flour of choice
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1/2 teaspoon dried thyme
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coarse salt and fresh ground black pepper
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