Chicken Pot Pie Soup with Heavy Cream

Serves 8 in about 1 hour. The pot starts with celery, then gold potatoes.

Ingredients

• 1 stick unsalted butter
• 1 large onion
• 1 cup chopped celery
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 pounds chicken breast, cubed
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried sage, rubbed
• 2 sprigs fresh rosemary, minced (or 1 tsp dried, crushed)
• ⅓ cup flour
• 6 cups chicken broth
• 1 pound small gold potatoes (cut in 2-inch pieces)
• 1 12-ounce package frozen mixed vegetables
• ¾ cup heavy cream
• ¼ cup chopped fresh parsley

Method

1. Warm a Dutch Oven or heavy bottomed soup pot over a lively medium heat. Then add the butter, onion, and celery. Cook, while stirring now and then, about 5 minutes to soften.
2. Stir in the carrots and cook for 3 minutes, while stirring now and then.
3. Tip in the minced garlic, chicken, salt, and black pepper. Simmer about 5 minutes, until the outside of the chicken is no longer pink (if using pre-cooked chicken, you will add that later).
4. Stir in the garlic powder, onion powder, sage, and rosemary. Mix well.
5. Mix in the flour and cook a instant or so, while stirring the whole time.
6. Mix in the chicken broth.
7. Tip in the potatoes and bring to a simmer. Lower the heat to medium-low and cover the pot, leaving the lid ajar. Simmer until the potatoes are fork-tender.
8. Tip in the frozen mixed vegetables (here is where you add pre-cooked chicken, if using), heavy cream, and the parsley. Mix well, then bring to a simmer again and cook for 5 more minutes.
9. Taste and adjust seasoning, if needed.
10. Plate hot with crusty bread or a green salad.

More soups and stews ideas are in the soups and stews collection.