Creamy Chicken Pot Pie Soup: Comfort in a Bowl

Ingredients:

• 1 large red onion, minced
• 1 Tablespoon cooking oil (avocado oil recommended)
• 4 large pre-cooked boneless skinless chicken breasts (approx. 3 lbs), shredded or chopped
• 3 lbs russet potatoes, peeled and cut into 1-inch cubes
• 1 lb carrots, sliced into 1/8-inch thick rounds
• 1 quart (4 cups) chicken stock
• 3 cups dairy milk, almond milk, or other alternative dairy milk
• 1-2 Tablespoons homemade Chicken Bouillon Powder (or gluten-free bouillon), to taste
• 1 Tablespoon minced garlic
• 2 Bay Leaves
• 1 teaspoon poultry seasoning
• 2 cups frozen peas (or frozen green beans)
• 1/2 cup water
• 3 Tablespoons arrowroot powder (or cornstarch)
• Salt and pepper, to taste

Preparation:

Start by peeling and cutting the potatoes into 1-inch cubes. Slice the carrots into 1/8-inch thick rounds. Shred or chop the pre-cooked chicken breasts. In a deep stock pot, sauté the minced red onion in cooking oil for 3-4 minutes until softened and aromatic. Add the cubed potatoes and sliced carrots to the pot. Pour in the chicken stock and milk (or dairy alternative), then stir in the chicken bouillon, minced garlic, bay leaves, and poultry seasoning. Bring the mixture to a boil, then reduce the heat to medium. Stir occasionally to prevent sticking and cook until the potatoes are fork-tender. In a small bowl, whisk the arrowroot powder (or cornstarch) with 1/2 cup of cold water to create a slurry. Pour the slurry into the soup pot and stir to combine. Add the shredded chicken and allow the soup to thicken for 1-2 minutes. Remove the pot from the heat and stir in the frozen peas. Season with salt and pepper to taste. Serve this creamy, comforting soup with biscuits, puff pastry sticks, or a fresh green salad for a hearty meal.

Enjoy this soul-warming Chicken Pot Pie Soup that brings all the flavors of a classic pot pie in a bowl!