Chicken Pot Pie Soup

 Chicken Pot Pie Soup:

Ingredients:

4 tablespoons butter (or bacon grease)

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

3 cloves garlic, chopped

1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)

1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)

1/4 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)

4 tablespoons flour (rice flour for gluten-free)

6 cups chicken broth

2 cups chicken, cooked and shredded/diced

2 cups potatoes, diced

1 cup corn

1 cup peas

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped

Directions:

Melt the butter in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10-15 minutes.

Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute. Sprinkle in the flour, mix well and cook for a minute.

Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer until the potat