Chicken Pot Pie Soup

This recipe was a throw-together dinner with items I had at home. It started with my FASTer Way meal plan as chicken soup. I needed to use the vegetables I had for the week before they spoiled and declutter the freezer with half-opened bags of food.

With the rainy weather this last week, Kenny was home doing some of my honey-dos, so I added on boiling the chicken for me at 3 o'clock. He is a great man.

The cream base is from my chicken pot pie recipe. The sour cream addition is from my mom's potato soup recipe. Throw it all together and walla, Chicken pot pie soup—a new favorite soup for this winter season.

Ingredients

• 1 whole chicken

• 4 carrots washed and chopped bite size

• 4 potatoes scrubbed, peeled, and chopped bite size

• 6 small corn on the cob (or 1 can of drained corn)

• 3 stalks of celery washed and chopped

• 1 onion chopped

• 1/4 cup of flour

• 2 tsp minced garlic

• 1 tbsp of marjoram

• 1/2 stick of unsalted butter

• 1 tsp of beyond-bullion chicken

• 1/2 cup of sour cream

• 1/2 cup of heavy whipping cream

Directions

• Boil the chicken in enough water to cover the chicken while boiling. While the chicken is cooking, wash and cut up your vegetables.

• When the chicken is done (the thickest part is 165 degrees F, I like the chicken leg to pull freely), remove the chicken from the broth. You will keep the broth.

• Let chicken cool, then debone and tear into bite-size pieces. (pull chicken off bones)

• Melt butter in a skillet. Tilt the pan so the butter is on one side. Add in flour and whisk till smooth.

• Add in onion, celery, and garlic: sautee and mix.

• Bring chicken broth to a boil and add in the sauteed mix.

• Mix well.

• Add chopped vegetables to boiling broth. Cook till vegetables easily pierce with a fork.

• Add in heavy whipping cream and sour cream. Blend well into the soup.

• Add in the chicken and continue to simmer for 10 minutes.

• Serve in bowls and enjoy.