Gluten Free Chicken Pot Pie Soup

Everett came down with the man flu Saturday night so that means a big batch of soup.  This Gluten Free Chicken Pot Pie Soup is filling, comforting, and a nice change from the usual Chicken Soup.  Yesterday it was below 0 degrees in Connecticut, and I feel like I’m still trying to defrost.  This soup was necessary all around! I’m thrilled our local grocery story carries gluten free canned cream of chicken soup.  It is from a brand I know and trust, and the flavor is perfect to thicken up creamier soups and sauces without being too salty.  See below for how I made this simple gluten free soup.

Gluten Free Chicken Pot Pie Soup

Ingredients:

• 2 boneless skinless chicken breasts
• 4 carrots
• 3 celery stalks
• 1 shallot
• 1 cup frozen corn
• 1 cup frozen peas
• 4 red potatoes
• 32oz carton of chicken stock or chicken bone broth (Pacific Foods brand)
• 1 can gluten free cream of chicken soup (Pacific Foods brand)
• 1 can milk
• 4 tbsp butter
• 1/4 cup gluten free flour
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tbsp dried parsley
• salt & pepper

Directions:

1. Salt & pepper both sides of the chicken.  Add 2 tbsp of the butter to your pot.  Cut chicken into bite sized pieces.  Once the butter heats up, add the chicken to the pot. Saute until cooked through (about 5 minutes).  Remove and set aside.
2. Add the other 2 tbsp of butter to the pot.  Add the shallot, carrots, and celery.  Cook for about 5 minutes, softening the vegetables.
3. Add the flour and stir.  Cook for a minute to cook off the raw flour taste.
4. Slowly add the chicken broth to the flour & veggie mixture while scraping the bottom of the pot with a spatula.
5. Add the can of cream of chicken soup.  Fill up the can with milk and pour that in too.
6. Season with the garlic powder, rosemary, parsley, salt and pepper.
7. Add in the potatoes.
8. Bring to boil, then reduce to simmer.
9. Cook about 20 minutes and serve.