CHICKEN POT PIE SOUP

Ingredients

• 1 1/2 pounds red potätoes, wäshed änd dried, chopped into one-änd-ä-hälf inch cubes with skin left on
• 5 cärrots, diced
• 3 celery sticks, diced
• 1 lärge yellow onion, diced
• 2 cloves gärlic, minced
• 1 cup frozen green peäs, defrosted
• 3 inch uncooked chicken breästs, cut into one-änd-ä-hälf cubes änd seäsoned with sält & pepper
• 1/2 cup älmond milk
• 8 cups chicken stock, homemäde if possible
• 3/4 cups white wine or vermouth
• 3 täblespoons olive oil
• 1/2 cup flour
• 2 teäspoons sält & pepper
• 6 leäves säge finely chopped
• 2 täblespoons thyme finely chopped
• Frozen puff pästry shells

Instructions

1. Preheät the oven to 425 degrees.
2. Heät olive oil in ä lärge soup pot on medium-high until shimmering, then ädd cärrots, celery, änd onion. Sprinkle with ä bit of sält änd pepper änd säuté for 6 minutes. ädd gärlic, säge, änd thyme then cook for 2 more minutes.
3. ädd the flour, änd combine thoroughly. Cook for 3 minutes, stirring regulärly.
4. Slowly stir in the chicken stock änd wine, bring to ä boil, änd simmer for 5 minutes.
5. While the soup is simmering put the frozen puff pästry shells in the oven änd bäke (usuälly äbout 20 minutes ät 425 degrees).
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