Pot pie soup is the perfect fall or winter soup and is a family favorite. This soup cooks up really fast and well. If you do not have heavy cream, use milk or half-n-half. I prefer heavy whipping cream as it makes it a big thicker and creamier.
You Will Need:
1/2 Stick Butter
6 tbsp Flour
1/2 Onion, diced
16 Oz Heavy Whipping Cream
2 32 oz Containers Chicken Bone Broth
2 Bags Frozen Mixed Veggies
1 Bag Diced Frozen Potatoes
6 Chicken Breast, Shredded & Fully Cooked (seasoned how you want)
Salt & Pepper
Egg Noodles, optional
Melt butter, add onion salt pepper, cook for 5 mins. Add flour, cook for 1 minute more.
Now add heavy cream, whisk well. Add chicken broth, veggies, potatoes, and chicken. Taste for salt/pepper. Cook on medium for an hour simmering (longer the better).
Add noodles, fully cooked, if you please.
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