Ingredients
Directions
1.In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil. Remove from pot and set aside.2.Cook carrot, onion and celery in remaining olive oil for about 3 minutes or until onion is translucent. Stir in 3 tablespoons of flour, spices and salt & pepper to taste. Cook over medium heat about 1 minute
3.Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove lid, stir in green peas, bring to a simmer and cook for about 30 minutes.
4.If liquid needs to be thickened, combine 2 tablespoons of flour to 1 cup of water or broth in a mason jar. Shake well and add a little at a time to boiling soup mixture, until it reaches desired thickness.
5.Add cream, bring to a simmer and serve.
Nutrition Facts
Calories: 290Fat 12 g Carbohydrates
22 g Sugar
6 g Sodium
620 mg Fiber
4 g Protein
22 g
Cholesterol: 75 mg