Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 whole roasted chicken or 3 large grilled chicken breasts; 32 oz box of chicken broth (plus 1 extra 14.5 oz can of needed); 2 tbs butter, plant butter or margarine; 1 cup chopped onion (fresh or bagged frozen - both work well); 2 tbs minced garlic; 1 lb bag frozn mixed vegetables (gr. beans, corn, peas, carrots); 2 tbs chef's favorite season blend (kosher salt, pepper, garlic); 1/2-1 tsp ground Herbs de Provence or similar herb blend; 1/2-1 cup half and half or almond milk; 2-3 bay leaves

Troy Dye @cook_28145912

Adapted from several recipes that I found online, this is quick and easy soup can be done in a half hour or so in an instant pot, about an hour in a stock pot or longer in a slow cooker.

Troy Dye @cook_28145912

Adapted from several recipes that I found online, this is quick and easy soup can be done in a half hour or so in an instant pot, about an hour in a stock pot or longer in a slow cooker.

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Ingredients

Varies

4-6 servings

1whole roasted chicken or 3 large grilled chicken breasts
32 ozbox of chicken broth (plus 1 extra 14.5 oz can of needed)
2 tbsbutter, plant butter or margarine
1 cupchopped onion (fresh or bagged frozen - both work well)
2 tbsminced garlic
1 lbbag frozn mixed vegetables (gr. beans, corn, peas, carrots)
2 tbschef's favorite season blend (kosher salt, pepper, garlic)
1/2-1 tspground Herbs de Provence or similar herb blend
1/2-1 cuphalf and half or almond milk
2-3bay leaves

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Steps

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1

Chicken breasts: Season and grill, broil or bake chicken breasts in advance to your liking. Cut chicken into small to medium bite-sized pieces and set aside.
2

Roasted chicken: Remove skin from a medium roasted chicken (available in most grocery store delis), then remove the chicken from the bones. Pull meat apart into small to medium bite-sized pieces but be careful not to shred the meat or make pieces too small. Set aside.
3

In a stock pot or instant pot, melt 2 tbs of butter or margarine over medium heat, then add garlic and onion. Sauté until fragrant and onion begins to become translucent.
4

Add the chicken and heat with the onions and garlic for about 3-5 minutes.
5

Add frozen vegetables and mix with chicken.
6

Add chicken stock, half and half or almond milk, seasoning blend, Herbs de Provence and stir to combine thoroughly.
7

Add bay leaves and taste the soup base. Adjust seasonings if necessary. Add extra can of chicken stock if extra liquid is needed for soup.
8

Stovetop: Cover stock pot and bring soup just to a boil over medium- high heat. Reduce heat and simmer up to an hour. The longer the better.
9

Instant Pot: Close and secure lid, then follow your Instant Pot's directions for Soup.
10

Make extra and store refrigerated. It gets better over a day or two in the fridge. Make in advance if you can, then heat and enjoy!
11

Serve with Salted Pie Crust Crackers (see recipe), biscuits or saltines.