Creamy Chicken Pot Pie Soup
  • 2 cups chicken, cooked and shredded or cubed
  • 4 teaspoons chicken bouillon
  • 1 cup hot water
  • ⅓ cup butter
  • ½ medium yellow onion, diced
  • 1 Tablespoon garlic, minced
  • ¼ cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 2 cups frozen carrots and peas, thawed
  1. In a medium pot, cook chicken with 2 Tablespoons oil until cooked through, then cut into chunks. Remove chicken from pan and set aside. (I like to crock pot chicken in advance, shred it and freeze it in 1-2 cup increments in bags. Then pull out shredded chicken from the freezer when I need it for a meal.)
  2. Dissolve the 4 teaspoons of chicken bouillon in the 1 cup of hot water. Set aside.
  3. In the medium pot, melt butter and saute onions and garlic for a few minutes.
  4. Stir in flour until thickened and bubbly. Add in heavy cream and the hot water with the chicken bouillon dissolved. Stir until thickened and heated through.
  5. Add in the cooked chicken, and add the carrots and peas. Remove from heat and serve hot.
Recipe by Saving Cent by Cent at