Chicken Pot Pie Soup

 It is supposed to get cold this weekend.

Are you ready for it?

Do you have all your hoodies and insulated undies ready?

We thought we would greet the weekend with this 

soul-warming chicken pot pie soup.

 Angie is back in the working world and she is doing her best to

keep up with this blog.

Since Angie is working a split shift and Johnie is on first shift,

and neither one can use their cell phones at work,

they have resorted to communicating old-school.

A steno pad lays open on the kitchen counter with a pen near by.

One thing is for sure.....

The weekends are appreciated and not wasted.

This weekend we are going to lock ourselves in and eat soup.

Maybe Angie can convince Johnie to make his famous chili.

Keep an eye out for chili next week.....

This recipe was another chicken scratch noted one.

Let's see if Angie can put this together for you.....

The biscuit is a Schwan's home style biscuit.

Perfect with this soup.

Chicken Pot Pie Soup

6 chicken legs, simmered with lid on for 45 minutes. Let cool and then remove skin and bones.

Measure 4 c. of the chicken stock and pour into a medium dutch oven.

Add 3 TBS of chicken soup base.

Cube 4 small/medium red potatoes

Add to chicken broth. Boil for 8-10 minutes (or until potatoes are tender)

Add 2 c. Schwan's mini bow tie veggie blend (or 2 c. frozen veggies of your choice)

2 TBS dried parsley flakes

Keep this at a low simmer.

In a medium size skillet over med. heat add 2 TBS butter, 1 small onion (diced), 4 garlic cloves (diced), 1 tsp. dried thyme crushed between fingers. Salt and pepper to taste.

Cook onion and garlic till translucent.

Add 1/4 c. flour. Stir till combined with butter.

Slowly pour in 2 c. heavy cream. Stirring constantly, allow to thicken (maybe 5 minutes).

Pour into simmering broth and stir till slightly thickened.

See ya'all soon

Stay warm this weekend