Chicken Pot Pie Soup (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free)

• 2 tablespoons olive oil
• 1 onion medium, diced
• 3 cloves garlic or 1 and 1/2 tsp
• 2 carrots diced
• 1 celery stalk large, chopped, we omitted this, because my son can't do celery but it's a great add if you can
• 8 ounces baby portabella mushrooms sliced
• 1 cup frozen sweet peas
• 1 cup frozen corn
• 2 potatoes peeled and cubed small
• 16 ounces cooked chicken breast or two breasts, diced small
• 2 1/2 tablespoons cornstarch
• 1 1/2 cups chicken broth be sure it's wheat free!
• 4 cups rice milk plain
• 2 chicken bouillons/2 tsp, make sure you find one that is wheat free!
• 1/2 teaspoon thyme
• 2 teaspoons salt more or less, depending on how salty your chicken broth is
• ground pepper fresh

1. In a large stock pot, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the carrots, celery, and mushrooms and cook until they are softened. Add the rest of the ingredients, except for the cornstarch and chicken broth mixture. Put a lid on, and bring to a boil. Once boiling, mix together the cornstarch with the chicken broth (make a slurry). Add the slurry to the boiling soup mixture. Turn the heat to medium low, put lid back on and continue to cook until the potatoes are soft. Adjust salt as necessary depending on how salty your broth is (I use homemade broth, so mine isn't very salty.) Serve.

olive oil, onion, garlic, carrots, stalk large, baby portabella mushrooms, frozen sweet peas, frozen corn, potatoes, chicken, cornstarch, chicken broth, rice milk, thyme, salt, ground pepper

Taken from www.yummly.com/recipe/CHICKEN-POT-PIE-SOUP-_GF_-DF_-EGG_-SOY_-PEANUT_TREE-NUT-FREE_-TOP-8-FREE_-1508900 (may not work)