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This is a great winter warmer from !

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This soup recipe will be PERFECT for the upcoming winter, as temperatures will start to lower and get colder. If you want something tasty, filling, and warm, this is your dish. I made this for the first time earlier tonight, and I wanted to see how others would like it, so I served it to my family, and they loved it. So, if me and my family love this, I'm sure you will too. Now, here's my recipe.

Chicken Pot Pie Soup

Ingredients

4 large russet potatoes equal to 2 lbs.
1 ¼ teaspoon salt separated
¼ teaspoon pepper
4 Tablespoons butter separated
2 Tablespoons olive oil
2 medium boneless/skinless chicken breasts see Note 1
1 yellow onion diced
3 cloves garlic minced
2 sticks celery diced
¼ cup flour
3 cups chicken broth
2 cups half and half
1 can cream of chicken soup 10.5 oz
2 teaspoons Worcestershire sauce
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon dried parsley
1 teaspoon onion powder
½ teaspoon garlic powder
2 cups frozen carrots/peas/corn

Instructions

Boil & Mash the Potatoes: Peel and rinse the potatoes.
Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.

Cook the Chicken: (Skip if using cooked chicken.) Add 2 TBS olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ¼ tsp pepper and add it to the pot. Sauté until cooked through, about 5 minutes. Remove and set aside.

Soften the Onions/Garlic/Celery: Add 2 TBS butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.

Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.

Add the chicken broth slowly and incorporate it into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, this will add flavor into the broth.

Slowly add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.

(My personal preference: Fill one cup of water and add to the mixture. This will help give the soup a balanced ratio of creaminess, so that it's not too runny, but not too thick either. This also will soften your veggies and potatoes as well.)

Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Stir continuously until smooth and creamy.

I recommend you do little taste checks here and then as you stir. Don't use your stirring spoon to taste test. Use your normal spoon and make sure you have a good soup consistency, and make sure your vegetables are soft, and tender, like your potatoes and celery.

Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes or until ready to serve.

Once ready, serve. I recommend you accompany this with biscuits.
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