Chicken Pot Pie Soup

Have I mentioned my love for Jason's Deli before? I love it. I love salad bars and I love muffins. So Jason's Deli is one of my favorite places. My kids love it too, mainly for the muffins and free ice cream. Well sometime back before Christmas, we went to dinner there and I saw a soup that look amazing. I had to try it. It was the chicken pot pie soup. And let me tell you, it was delicious. I love chicken pot pie, so why wouldn't I love the soup version? This recipe so good! I changed some things about the original recipe to make it easier to prepare, because we all need that right? I have made it twice and I will say that I enjoyed cubed chicken better than shredded and we liked both the homemade cheesy crescent rolls and just rolled out pie crust baked for topping. Enjoy this  on all of the cold nights that are about come along!

Chicken Pot Pie Soup

inspired from back to the cutting board

Ingredients:

4 tablespoons butter

1 garlic clove, minced

2 cups chicken, cooked and cubed or shredded

2 cups chicken broth or stock, divided

1 chicken bouillon or better than bouillon

3 cups milk

1 cup heavy cream (use milk instead if you prefer.)

1/2 cup flour

1/2 onion, finely diced

1 bag (16 oz) frozen vegetable blend (peas, carrots, green beans, corn)

2 potatoes, cubed (red or russet, I used red.)

1/2 teaspoon Thyme

1/2 teaspoon salt

fresh cracked pepper to taste

Directions:

Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. Cover and cook until fork tender, about 15-20 minutes.

While potatoes are cooking, melt butter in large pot. Add in garlic, onions, and frozen vegetables. Cook over medium-high heat until vegetables are starting to look cooked, maybe 7-10 minutes. Make sure to stir occasionally so the vegetables won't stick to the pan.

Once cooked, sprinkle the vegetable mixture with 1/2 cup of flour evenly. Stir to combine with a large spoon, I love my spoonula for this! Add in remaining cup of chicken broth, bouillon or better than bouillon, thyme, salt, and pepper. Stir until smooth.

Gradually add in milk and cream, stirring constantly to keep it smooth. Bring the mixture to a low boil until it begins to thicken. Now add in potatoes and chicken. Reduce heat and simmer on low-medium for a couple of minutes. If you want to make it thinner, add more broth or milk, if you want it thicker, add a bit more flour. Salt and pepper to taste. (Remember to make sure there is enough salt, the potatoes with absorb a lot of it.)

Serve with puff pastry, baked pie crust, or homemade cheesy crescent rolls rolled out flat.

This post has been linked to Everyday Mom Meals.