Dairy Free Chicken Pot Pie Soup

• 总时间: 2 hours 11 minutes

配料

Homemade Bone Broth Ingredients:

1 small whole chicken

1 large white onion

4 peeled carrots

7 garlic cloves

6 stalks of celery

1 leek

1 shallot

1 (2-inch) knob of ginger (optional)

Splash of vinegar

Pot Pie Filling Ingredients:

1 package of bacon

1 large white onion, diced

1 leek, chopped

3 medium carrots, diced

5 celery stalks, diced

1 (16 oz) package chopped mushrooms

1.5 cups frozen peas

8 tablespoons bacon fat (reserved from cooking bacon)

9 tablespoons rice flour (or other gluten-free flour)

4 cups homemade chicken broth (from above)

3 cups plant-based milk (unsweetened, unflavored)

5 sprigs combined thyme, oregano, and marjoram

2 sprigs rosemary

Seasonings (to taste):

Garlic salt

Garlic powder

Salt and pepper

Kirkland’s No-Salt Seasoning (optional)

步骤

Parboil the chicken: In a large pot, cover the chicken with water and a pinch of salt. Boil for 10 minutes to clean and clarify the broth. Drain.

Prepare the broth: Return chicken to the pot. Add onion, shallot, celery, carrots, leek, garlic, ginger (if using), and a splash of vinegar. Fill with filtered water to cover.

Cook: Bring to a boil over medium heat. Reduce to medium-low and simmer for 1.5–2 hours. Skim off impurities as needed.

Finish: Remove the chicken and shred the meat. Reserve the chicken broth for the pot pie filling.

Instructions:

Cook bacon: In a pan, fry the bacon until crispy. Season with cracked black pepper (optional). Drain on paper towels and crumble into pieces. Reserve the bacon fat for sautéing.

Sauté vegetables: in the reserved bacon fat, sauté diced onions, carrots, celery, mushrooms, and chopped leek.

Add fresh thyme, rosemary, and cook for about 4 minutes until slightly softened.

Season and thicken: Lightly season with salt, pepper, garlic salt, garlic powder, and optional No-Salt 5. Seasoning: Sprinkle rice flour over the vegetables and stir to coat evenly. Cook for 2 minutes to form a roux.

Add liquids: Gradually stir in the homemade chicken broth and plant-based milk. Bring to a gentle boil while stirring frequently.

Finish the filling: Add shredded chicken and bacon pieces back into the pot. Stir in frozen peas.

Simmer for 10 minutes, stirring occasionally.

Serve:

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