HOMESTYLE CHICKEN POT PIE SOUP

On the hunt for a new family favorite soup? Then you will love this one!  My Homestyle Chicken Pot Pie soup definitely deserves a permanent spot in your family recipe box.

It is chock-full of chicken, potatoes, and vegetables in a savory and silky cream broth.

Served alongside fresh buns or biscuits, it is the ultimate comfort food on cool fall or winter days.

Let me know what you think!

Serves 8

INGREDIENTS:

• 6 Tbsp butter

• 2 large carrots, cut into 1/2” rounds

• 1 large onion, diced

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 1/2 cup flour

• 6 cups chicken broth

• 3 1/2 tsp salt

• 1/2 tsp black pepper

• 2 large russet or yellow potatoes, scrubbed and cut into 1” cubes.

• 1 rotisserie chicken, meat removed and shredded

• 2 cups frozen mixed vegetables

• 1/2 cup heavy cream

• 1/4 cup chopped fresh parsley (or 2 tbsp FREEZE DRIED PARSLEY)

DIRECTIONS:

1. Melt the butter in a large heavy bottomed or Dutch oven pot. Add the pre-cut onion, celery, and carrots and cook for 5 minutes, stirring often, until the vegetables are softened and just starting to brown.

2. Add the minced garlic and sauté for another 5 minutes.

3. Add the flour and cook stirring constantly for 1 full minute.

4. Add the chicken stock, potatoes, salt & pepper. Bring the soup to a boil and then reduce heat to low.

5. Place the pot lid on but leave it cracked open to allow the steam to escape. Cook for 10-13 minutes or until the potatoes are tender when pierced with a fork.

6. Add the pre-shredded chicken, frozen mixed vegetables, heavy cream and parsley.

7. Bring the soup back to a low simmering boil and then cook for 5 more minutes. Adjust the salt and pepper seasonings to your personal taste preference. Serve.