Chicken Pot Pie Soup

When I made up this recipe I only had salt and pepper as the seasonings, however, once I did some tasting I knew it needed a lot more to make it pop. My one regret on this soup is that I should have cut the potatos and carrots smaller to a bite size for easier eating.

This is my tweaked up and upgraded version of my soup.

Chicken Pot Pie Soup 1 T Butter 2-3 lrg Chicken Breasts (bone in, skin on) 2 1/2 lb Yellow Potatos, diced 1 lb Carrots, sliced 1 bunch Celery, partially peeled and diced 2 ½ lb Yellow Onions, chopped 3 T Garlic, minced 1/3 c Butter 1/3 c Flour 6 c Chicken Stock, warmed 1 c Heavy Cream 2-3 T Salt 1-2 T Garlic Powder 1 t Cayenne 2 t Poultry Seasoning 2-3 T Lemon Juice Cook the chicken prior to making the soup. Place bunched up tin foil in the bottom of a crock pot and place the chicken breasts on top. Cook on low for 6 hours. Pull the chicken out of the crock pot and place on a plate or container. Let cool and cut in a large dice. (if you want, place the chicken carcasses back into the crock pot with leftover vegetables and make stock) Stock Recipe to follow. In a large pot place the chopped potatos and cover with water. On High heat bring to a boil and cook 8 minutes, use a timer. Drain and set aside. In another pot place the carrots and cover with water. On High heat, bring to a boil and then lower to Med. Cook 12 minutes, use a timer. Drain and set aside. In the pot you are making the soup in, melt the butter and saute the onions over Med to Med-Low heat until translucent, about 10-15 min. Add the celery and garlic and cook 3-5 minutes. Turn the heat to Low and add the flour. Cook while stirring constantly for 3 minutes. Slowly add the warmed up stock while stirring until it is all incorporated. Turn up heat to Med and add the potatos and carrots. If the soup is not thick enough use a potato masher or put some of the soup into a blender. Once you have close to the correct thickness turn the heat to low. Slowly add the cream to the soup while stirring. Keep stirring until completely mixed. Taste and then start to add the seasonings and juice. Start with less and then stir and then taste. Keep tasting and adding seasonings until perfect.

At this point add the chicken, if you add the chicken earlier it breaks up too much with all the stirring and you will no longer have chunks but shreds. Homemade Chicken Stock Ingredients 1-3 chicken breast carcasses Vegetable scraps Water 1 T Red wine vinegar Directions Place the carcass and vegetables in a large crock pot, fill the crock pot to the top and add a few dashes of the red wine vinegar to the pot. Regular vinegar can be substituted, Turn the crock pot on low and cook up to 24 hours. Strain the solids from the stock and discard them. If freezing, pour into a stock pot and put on high to condense the stock down. Once condensed cool down quickly. Pour into plastic bags or ice cube tray. If going to use within a few days, cool quickly and refrigerate until use. When cutting vegetables, put the unusable parts of the vegetable in a bag and freeze.