Cream of Chicken Soup

The cold weather has hit and that means...Soup's on!!!

I served this with sautéed veggies and Aldi's gluten free corn bread. It hits the spot!

Ingredients

• ¼ cup butter or olive oil

• 1 onion finely diced

• ⅓ cup gluten free flour

• ½ teaspoon poultry seasoning

• ½ teaspoon dried thyme leaves

• 4 cups chicken broth

• 2 teaspoons dry sherry

• 1 bay leaf

• 2-3 carrots finely chopped

• 2 ribs celery finely chopped

• 2 cups cooked chicken chopped

• 1 cup frozen peas

• 1 cup milk or almond milk

• salt & pepper to taste 

Directions

1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.

2. Add flour and seasonings and cook 1 minute more.

3. Stir in broth a bit at a time, whisking until smooth after each addition.

4. Add sherry, bay leaf, carrot, and celery. Simmer 12-14 minutes or until vegetables are soft.

5. Add chicken, peas and milk. Simmer 5 minutes more.

6. Discard bay leaf, season with salt and pepper to taste. 

7. Garnish with parsley if desired and serve.