Creamy Chicken and Vegetable Soup

I've started roasting or boiling a whole chicken every week. I always try and make something new with the leftover chicken. I had made all this chicken broth the other day so I wanted to make a soup but I was craving a creamy soup. So I came up with this creamy chicken soup recipe. My husband said it tasted like pot pie. You can really add whatever vegetable you have on hand. I would have loved to add some celery, spinach, and/or mushrooms if I had some. If you add fresh spinach, add it at the end with the milk. I also made this gluten-free by using potato starch as a thickener. Here is the recipe:

Creamy Chicken and Vegetable Soup Recipe

16 oz homemade chicken broth
4-5 carrots, chopped
1 bag of frozen peas or any frozen vegetables you have on hand
2 sprigs of lemongrass or 1 inch of ginger, grated
2 cloves garlic, minced
2 cups deboned roast chicken
1/2 cup onion, chopped

1/2 tsp black pepper
1/2 tsp himalayan salt
1/2 tsp poultry seasoning
2 cups raw milk (I used soured milk)
3 tbsp potato starch
Brown rice to serve with

Pour chicken broth, chopped carrots, onions, and garlic into pot and bring to boil. Lower heat to simmer and cook for 10 minutes. Add lemongrass or ginger, poultry seasoning, salt, and black pepper. Cook for 10 minutes. In a small bowl mix together 1/2 cup of milk and potato starch. Add the remaining milk to the pot and stir. Add potato starch mixture to the pot and heat until thickened, about 10 minutes.

Serve over brown rice.