Hearty Chicken Pot Pie Soup with Goat Milk
From Recipes
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Summerhill Goat Dairy |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 3 large chicken breasts
- 1/2 cup Summerhill Goat Milk
- 1 cup carrots
- 1 cup celery
- 1 cup onion
- 2 tsp garlic
- 2 Tbsp parsley (plus extra for garnish)
- 1/4 tsp basil, fresh or dried
- 3 cups potatoes
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp Olive Oil
Preparation
Chop up all of your veggies into small chunks.
Pour your olive oil in your crockpot, and add the chicken.
Place remaining ingredients EXCEPT goat milk into the pot.
Turn your crockpot on low for 6-8 hours, letting everything cook.
Once veggies are tender and chicken is easy to shred, scoop out about 1/2-2/3 of the potatoes (depending on how creamy or chunky you like your soup) and put into a blender. Add the Summerhill Goat Milk, and blend until creamy.
Shred your chicken breasts with a for, and pour your Goat Milk Potato mixture back into the crock pot.
Enjoy your soup with fresh bread, and sprinkle with fresh parsley for garnish!
Notes
- This recipe can also be cooked in an Instapot or large Dutch Oven; just adjust the cooking time accordingly.
