Chicken Pot Pie Soup

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This chilly time of the year is “soup time” at our house.  Try this warming Chicken Pot Pie Soup that will soon be a favorite in your household as it is in mine!

Chicken Pot Pie Soup

2 tbs butter

1 c cubed potatoes

1 c chopped onion

2 celery ribs chopped

2 medium carrots chopped

½ c flour

½ tsp salt

¼ tsp pepper

5 ½ cups of chicken bone broth or 3 cans (14 ½ oz each) chicken broth

2 cups shredded cooked chicken

1 c frozen peas

1 c frozen corn

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In a Dutch oven, heat butter over medium heat.  Add potatoes, onion, celery and carrots.  Cook and stir for 5-7 minutes or until onion is tender. Stir in flour, salt, pepper and then gradually whisk in broth.  Bring to a boil, stirring occasionally.  Reduce heat, simmer for 8-10 minutes or until potatoes are tender.  Stir in remaining ingredients and heat thru.  Serve with muffins, bread or biscuits.

Note also:  This is a thick soup and can also be served on top of biscuits.