INGREDIENTS
1 1/4 cups
whole wheat pastry flour
1 1/2 tsp
baking powder
1/2 tsp
kosher salt
1/4 tsp
garlic powder
1/4 tsp
ground sage (optional)
1/4 tsp
black pepper
3 tbsp
cold unsalted butter, cut into small cubes
3/4 cup
+ 1-2 tablespoons cold low-fat buttermilk
2
cooked chicken breasts, cut into cubes
1 tbsp
butter
1 tbsp
olive oil
1
yellow onion, diced
2
carrots, diced
2
stalk of celery, diced
1 clove
garlic, minced
1 1/4 tsp
kosher salt
1/4 tsp
black pepper
1 tsp
poultry seasoning
3
heaping tablespoons of flour
3 1/2 cups
low sodium chicken broth
1 cup
frozen peas
1 1/2 cups
skim or 1% milk
2 tbsp
heavy cream (optional)
Flat leaf parsley for topping the soup