Chicken Pot Pie Soup

 If you need a new soup to add to your winter meals, look no further. This soup is so unbelievably good. Even the pickiest of eaters love this soup (including little kids). It was so simple, didn't take too long, and couldn't have been better! Definitely hit the spot. I have been eating the leftovers for almost every meal! SO GOOD!


Ingredients
4 medium russet potatoes, peeled and diced
8 cups water
1 1/2 pounds boneless skinless chicken breasts
1 1/2 tablespoon bouillon flavoring
1/2 cup butter
small white onion, diced (1/2 cup)
2 small celery stalks, diced (3/4 cup)
2 large carrots, peeled and chopped (3/4 cup)
1/2 cup flour
1-2 tablespoons bouillon
1 teaspoon black pepper
1 pound frozen mixed vegetables (I did corn and peas)
1 cup heavy cream or evaporated milk
Salt and pepper to taste (I used quite a bit)


Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach' about 8 to 10 minutes. Remove the chicken to a plate to cool. Dice the chicken when cooled.
3. Add the bouillon and continue to boil until the liquid is reduced by half; about 10 more minutes. 
4. In a large skillet, heat the butter over medium-high heat. Add the onions, celery and carrots (I usually add salt and pepper as well, salting every layer makes quite a big difference), cooking until translucent; about 2 minutes. 
5. Stir in the flour and whisk until it forms a roux. Add the additional bouillon and pepper. Cook for another 3 minutes.
6. Whisk the roux into the broth and bring back up to a boil.
7. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender; about 15 minutes.
8. Stir in cream and a salt and pepper to taste (remember, I used quite a bit. Also if you need to, add some more bouillon flavoring). Cook for another 5 minutes.