Chicken Pot Pie Soup

As my skin and sinuses can attest, winter is definitely upon us!  However, the weather is actually pretty nice right now!  Back when I made this soup, it was realllllly cold out and boy, did it hit the spot!  It gives you the yummy taste of chicken pot pie, but without the hassle. You can literally throw this together and be ready to eat in less than 1/2 hr!  Take THAT, Rachael Ray!

You will need:

1 1/2 Lbs. Boneless Skinless Chicken Thighs
1/2 Stick REAL Butter
2 Cloves Garlic
2 Carrots (approx 1C baby carrots)
2 Stalks Celery
2 Small Potatoes
1 Onion
1C Cream
4C Chicken Stock (I only had Turkey Stock and Chicken Bone Broth and they worked fine)
1/4C Flour
1/2t Curry Powder
1/2t Oregano
1/2t Thyme
Pinch of Tarragon
Pinch of Dill
Salt and Pepper to taste

Start by setting a pot of water to boil.  Add chicken and cook until done.

When done, remove chicken to cool, then dice into bite-sized pieces.

 While that's cooking, chop up all of your veggies.

Melt your butter in your pot and add all veggies except for the garlic.

If you add it now, it's likely to burn. Cook over medium heat until

your carrots, onion and celery are soft.

Now you can add in your garlic and spices.  Stir. Cook for 2 or 3 minutes.

Add your 1/4C flour now.

Stir well to coat the flour with the butter that is in the pan.  Cook for a few minutes to get the raw taste out of the flour.

 Add in your chicken stock.

Add in diced chicken.  At this point, you will have something like this.  Bring to just shy of a boil.  You don't really need to let it cook for long unless you need more time for your potatoes to soften.

Remove from heat and add in your cream.

Salt and pepper to taste.  Ladle into a bowl and enjoy!

Notes:

This nourishing soup was so tasty, so rich, so yummmmmy!  I'm craving it right now!  It really did taste like chicken pot pie!  The only thing I might do different next time is to use some arrowroot or xantham gum to thicken as the soup wasn't quite as thick as I would have liked.  Another option is to add peas and/or mushrooms, but that just didn't sound good to me at the time.  I don't like mushy peas. I'm weird like that.  If you don't spend $7 on the chicken thighs like my husband did!*@#*!!, it's actually very economical.
Recipe adapted from The Frickin Chicken.

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