Chicken Pot Pie Soup (Low Carb)

Fall is a dangerous time for dieters....Along with cuddly blankets and fireside chats, everyone wants a steaming, chicken pot pie! This soup tastes just like the pie. I didn't miss the original at all (just don't confront me with the pastry!). This is the perfect soup to make in a big batch and eat for the whole week.

Ingredients:

-2 tbsp. butter
-1 cup finely chopped celery
-1 cup finely chopped onion
-1 cup finely chopped carrot
-1 tsp. rosemary
-1/2 tsp. thyme
-1 tsp. parsley
-5-6 cups chicken stock
-1 cup finely chopped potato (you can omit these, or replace with leeks or parsnips if you don't want the starch)

-1/3 cup flour
-1/3 cup butter
-2 cups half and half
-2 cups cream
-2 cups chicken breasts, cubed
-1/2 cup peas
-1/2 cup corn
-salt and pepper to taste
-sharp white cheddar cheese, grated


Preheat a large soup pot over medium. Melt the butter, and once it is brown and bubbling, add in your celery, onion, and carrots. Cook for about 5-8 minutes, until soft and fragrant.

Add in the herbs, potatoes, and chicken stock to cover all of the veg. Stir. Bring to a boil and cover. Turn down the heat to medium-low and simmer for about 15-25 minutes, until the potatoes and carrots are softened.

Set a separate pot to medium heat. Combine the butter and flour and whisk until smooth. Cook until bubbling and golden. Pour in cream and continue whisking. Once this mixture begins to thicken, add in the half and half. Continue to cook until thick and creamy. Pour this mixture into the soup.

Add the chicken, corn, and peas into the soup. Stir well, and taste the sauce. Add salt to taste (I added about 1 tbsp.). Add about 1 tsp. pepper.

Simmer the soup for about 10 minutes to combine all of the flavors. Serve with shredded cheese!