This is a wonderful Chicken Pot Pie soup that I made for dinner tonight. I continue to pull out fruits and veggies from my freezer to use throughout the week so that I have more room for next year's harvest. I had some thawed peas and celery that were starting to look a little sad and I remembered this recipe that Becky gave me last summer! I tweaked it to fit what I had in the house including substituting canned turkey for chicken and regular milk for heavy cream. But I've been tasting it as it simmers and it's delicious. I'm also making some quick dinner rolls from Jamiecooksitup.net to go along with it. It's a perfect meal for our gray and gloomy day!
Chicken Pot Pie Soup
Heat 1 T oil in soup pot and add 1 chopped onion, cook 2-3 minutes. Add 1 tsp garlic salt (I minced some cloves), 2 tsp thyme, 1 T parsley and 2 Yukon gold potatoes, chopped in 1/4 in. pieces. (I used regular potatoes, that's all I had at home). Cook 30 seconds and then whisk in 1 T flour and cook 30 seconds more, stirring continuously. Add 2 cups half & half, 2 cups chicken broth and 1 cup heavy cream. (I used regular milk) Bring to a boil. Reduce heat to low and add 2 tsp salt and 1/2 tsp pepper, 3 cups cooked shredded chicken and peas and carrots. (I added peas, celery and a little bit of leftover corn) Simmer 30 minutes to 2 hours.
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