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Creamy Chicken Pot Pie Soup
Plato principal

Creamy Chicken Pot Pie Soup

55 minPara 6Nutri-Score C€€
de @glowingwithgracee10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • boneless skinless chicken thighs (boneless, skinless)Carne680 g
  • cooking oil (tallow or olive oil)Despensa30 ml
  • garlic powder (1 tsp for the chicken, 1 tsp for the soup)Especias2 piezas
  • paprika (1 tsp)Especias2 g
  • yellow onion (medium, diced)Frutas y verduras1 pieza
  • fresh garlic (cloves, minced)Frutas y verduras4 piezas
  • frozen mixed vegetables (carrots, peas and corn)Frutas y verduras140 g
  • carrots (extra, chopped)Frutas y verduras100 g
  • celery (sticks, chopped)Frutas y verduras3 piezas
  • Italian seasoning (1 tsp)Especias1 g
  • dried sage (1 tsp)Especias1 g
  • salt (to taste)Especias6 g
  • cornstarch (3 tbsp)Despensa24 g
  • chicken broth (5 cups)Despensa1,2 litros
  • yellow potatoes (medium, diced)Frutas y verduras2 piezas
  • coconut cream (1 can, or heavy cream)Despensa400 ml

por ración

Nutrición

355kcal

Carbohidratos
16 g
Proteínas
24 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Varillas
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the chicken

    • Season the chicken thighs with paprika, garlic powder and salt.
    • Heat the oil in a Dutch oven over medium-high heat and sear the chicken for 4–5 minutes per side.
    • Remove the chicken, let it cool, then shred it and set aside.
    Paso 1

  2. Sauté the vegetables

    • In the same pot, sauté the onion for 2–3 minutes.
    • Add the garlic, frozen mixed vegetables, extra carrots and celery.
    • Cook for another 2–3 minutes.
    Paso 2

  3. Add the seasonings and thicken

    • Add the Italian seasoning, garlic powder, sage and salt.
    • Stir in the cornstarch and cook for 1 minute.
    Paso 3

  4. Simmer the soup with the potatoes

    • Pour in the chicken broth and simmer for 5–7 minutes, until the vegetables begin to soften.
    • Add the potatoes and cook another 10–15 minutes, until tender.
    Paso 4

  5. Stir in the coconut cream

    • Whisk the coconut cream with a few tablespoons of hot broth until smooth.
    • Stir the mixture into the soup.
    Paso 5

  6. Add the chicken and finish

    • Add the shredded chicken back in and stir.
    • Simmer for a few minutes, then taste and adjust the seasoning.
    Paso 6
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