Pot Pie Soup

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.