Recipe: Chicken Pot Pie Soup

What a fun meal this one was! My husband, Tyler, was out of the house for a golf scramble, and I had to throw dinner together. Typical life, right?! I started rummaging through the refrigerator to see what we had, and it felt like it was a whole bunch of nothing. We had a bunch of staple veggies, chicken breasts in the deep freezer, and some left over heavy cream and bone broth from a previous meal. I threw it all together, and Annie absolutely LOVED it. The official taste tester gave me the “Mmmmm,” which means we’re a go!🚦😂 Not only did she love the taste, but her little hands splashing the juice everywhere was also a win. Haha. Ole dad recommends giving less juice next time, but she needed a bath anyways. Moms, you know how that goes. Plus Fall is on the way. I’m such a seasonal eater. Certain foods can’t be eaten all year long. That’s just how I am. Judge me. Lol. So, Chicken Pot Pie is was!

Anyways, I’m always trying to find ways to have plenty of veggies in our family’s diets. So this is a great option. Bone broth is also AMAZING for our bodies and immune system. When we’re younger and we got sick, chicken noodle soup was always the go to! (In my house, my dad always boiled egg noodles in it.) But we swore it was magic! And it kind of is. It’s an immune boosting superfood! Those bones happen to give an incredible source of nutrients.

Ingredients

  • 4 tbsp grassfed butter
  • 1 onion
  • 2 medium carrots
  • 2 celery sticks
  • 4 garlic cloves (or 4 tsp minced garlic)
  • 1 cup chopped muchrooms
  • 3 Yukon golden potatoes
  • 1 cup peas (I used frozen)
  • 1 cup corn (I used frozen)
  • 4 cups bone broth
  • 2 cups organic heavy whipping
  • 3 cups shredded chicken
  • 2 tbsp arrow root (you can use cornstarch as an alternative)
  • 1 tsp Italian seasoning
  • sea salt and pepper

Steps

  1. Cook chicken
    1. Place frozen or thawed chicken in instant pot with 1 cup of chicken bone broth. Cook for 15-20 minutes
  2. Chop onions, garlic, celery, carrots, and potatoes
  3. Sauté onions, carrots, mushrooms, and celery in butter. (I like to place my lid on top to trap the heat to steam and soften them faster) stir occasionally. Add arrowroot
  4. In a separate pot heat garlic, potatoes, peas corn, bone broth, chicken, Italian seasoning, salt, and pepper
  5. Add sautéed veggies from step 3 to the soup mixture from step 4
  6. Add cream, stirring occasionally to keep cream from burning
  7. Simmer until potatoes are soft