Chicken Pot Pie Soup.

Chicken Pot Pie Soup.

I don’t know about you … but these cold winter days make me crave soup! It’s become our Sunday evening routine to make a giant pot of something & eat it all week long – & by “we” I mean “D.” because I don’t cook!

Extra fantastic news about *this* particular soup recipe: it’s LOW CARB. Yep, feel free to indulge in a 2nd bowl – although, it’s so filling, you’ll want to but might not be able to!

INGREDIENTS.

• 2 cups cooked chicken, cubed
• 2 medium potatoes, peeled & cubed
• 3 Tbsp. butter
• 2-3 Tbsp. flour
• 1 small yellow onion, finely chopped
• 4 celery stalks, chopped
• 10 ounces frozen peas
• 3 carrots, chopped
• 1-1/2 cups heavy cream
• 4 cups water
• 2-1/2 Tbsp. chicken base
• 4 tsp. Montreal Steak seasoning

INSTRUCTIONS.

1. Bring a large pot of water to a boil – once boiling, add in potatoes & cook until tender. Strain potatoes from pot & set aside in a bowl.
2. In a large pot over medium-to-high heat, add butter. Once butter has started to melt, add carrots – cook for 1-2 minutes – then add onion & celery. Season vegetables with 2 tablespoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water & chicken base – bring to a boil.
3. Let cook over medium heat for 10-15 minutes. In a cup with lid, add 1/2 cup of heavy cream with flower – shake vigorously. Add in remainder of milk to the pot, then add flour mixture. Add frozen peas, potatoes & cubed chicken – season with salt & pepper, & 1-2 teaspoons of Montreal Steak seasoning. Let simmer 30 minutes, or until soup begins to thicken.
4. Remove from heat & let sit for 5-10 minutes to cool – then serve.

Enjoy!