Chicken Pot Pie Soup

Soup....

Yes Soup....

It has already started to snow so it is now officially soup weather in my book....

Though truth be told I could eat soup anytime of the year... I could eat most any food any time of the year... I do not like to box my food up in any way (well unless it is Chinese take-out) ... Hamburgers for breakfast... breakfast burrito for dinner... lunch works for anything really... I mean... is there really a strictly lunch category for others... I do not know....

But back to the soup... I fell in love with Chicken pot pie soup when I lived in Minnesota... This grocery store carried it and I used to get it quite often (multiple times a week to be honest)... I have never been able to find anything that tastes just like it... but this recipe comes very close to it so I have decided to post it for you all...

A last minute tidbit for you... It was not as thick (creamy) as I would have liked so keep in mind you might want to add more flour or some corn starch if you want it creamier...

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Chicken Pot Pie Soup

Adapted from recipe by Aaron McCargo Jr.

• 4 medium russet potatoes, peeled and diced
• 2 quarts water
• 1 1/2 pounds boneless, skinless chicken breast, split
• 1 tablespoon bouillon flavoring
• 1/2 cup butter
• 1/2 small white onion, diced **I used dehydrated chopped onion**
• 2 stalks celery, diced **I omitted this from mine but used celery seeds for flavor**
• 1/2 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon cracked black pepper
• 1 1/2 pounds frozen mixed vegetables
• 1 cup heavy cream
• Pinch sea salt (or Kosher)

Bring water to boil in large pot and add chicken bullion and let simmer until reduced by half.

Pan fry the chicken, onion and celery in butter and Italian seasoning until cooked all the way through.

Remove chicken and add flour mixing to make a roux. Pour the roux into the pot of chicken broth.

Also add the mixed veggies, chicken, heavy cream, potato pieces, salt and pepper. Simmer until potatoes are done, about 30 minutes.

I like to serve mine with buttery crackers or even biscuits... This helps to give it more of the pot pie flavor.