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Chicken Pot Pie Soup – Sukkot

Eileen Goltz | Meat

Ingredients

5 potatoes (3 boiled for mashing and 2 diced)

1 large onion, chopped

3 stalks of celery, chopped

4 carrots, peeled and sliced in rounds

1 tablespoon margarine or oil

4 tablespoons flour

2 or 3 boneless, skinless chicken breasts, cut into small chunks

1 to 1-1/2 cup frozen peas

1 to 2 cups uncooked small shell pasta

1/2 to 1 teaspoon poultry seasoning

Salt and pepper

Onion salt

6 to 8 cups chicken broth


Instructions

In a large stockpot sauté the onions, garlic and celery in the margarine or oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors.