Creamy Chicken Pot Pie Soup Recipe

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Ingredients

• 1 Fully cooked Roasted Chicken Breast
• 1/3 cup butter
• 1 cup thin baby carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 cup frozen peas
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1 3/4 cups water
• 2/3 cup milk

Instructions

1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

Recipe source: ourlifetastesgood

source https://www.abellkitchen.com/2018/12/creamy-chicken-pot-pie-soup-recipe.html

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