Comforting. Creamy. Hearty.

Chicken Pot Pie Soup Recipe

A delicious soup version of the classic Chicken Pot Pie without of crust.

Ingredients

• 6 cups of shredded or cubed chicken breast (rotisserie from the store or see recipe below)
• 6 tbsp real butter (un or lightly salted)
• 1 1/2 chopped cup of a medium yellow onion (more if you love onion like I do)
• 2 medium carrots, sliced thinly into rings or cut into bite size cubes
• 3 celery sticks, chopped medium
• 8 oz of mushroom, sliced (optional but I love mushrooms so they are in mine!)
• 3 garlic cloves, minced
• 1/3 cup all purpose flour (I used Bobs Red Mill All Purpose Whole Grain)
• 6 cups chicken broth
• 4 tsp salt
• 1/2 tsp black pepper
• 1 lb Yukon Gold potato, peeled and sliced 1/4′ thick (I cubed in mine)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup whipping cream (or Half & Half)
• 1/4 cup parsley, finely chopped

Directions

1. Prepare chicken (see below) – shred or cube, whichever you prefer.
2. In a Dutch oven, melt butter over medium heat, careful to not let it burn.
3. Add onion, celery, carrots and saute about 6 minutes or until softened. Stir continuously.
4. Add flours and stir constantly until golden – about 1 minute.
5. Add potatoes, salt, and pepper. Bring to boil then reduce and simmer until potatoes are tender.
6. Add chicken, parsley, peas, corn, and whipping cream. Bring back to simmer and cook until peas and corn are tender
7. Remove from heat.

Serve in a big soup cup garnished with parsley and a nice slice of sourdough or rye.

Enjoy!

Air Fryer Shredded Chicken

• approx. 3 lbs boneless chicken breast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Pat chicken breasts dry using a paper towel.
2. Lightly brush olive oil on both sides of the chicken breast.
3. Season with salt, black pepper, garlic powder, onion powder and paprika.
4. Place chicken breasts at the bottom of your air fryer basket in a single layer. Make sure to place them in an even layer without crowding the basket. If you’re makig alot, you may need to cook in batches.
5. Air fry at 375 degrees for 18-20 minutes, flipping halfway. The internal temperature with a meat thermometer should read 165 degrees in the thickest part of chicken. Different air fryers may have slightly different cook time, so be sure to temp your chicken.
6. Let the chicken rest for 5 minutes.
7. Shred using two forks, best done in a bowl, or simply use your hands if chicken is cooled enough. Or simply cube into bite size pieces on a cutting board.