Chicken Pot Pie Soup
1 cup butter
1 cup chopped onion
½ cup all-purpose flour
¼ teaspoon Kosher salt (Optional)
½ teaspoon black pepper
1 (10.75 ounce) can cream of chicken soup, undiluted
1 Quart Chicken Broth
2 Cups Half-And-Half
1 rotisserie chicken, skinned and cubed
1 Large Bag of Frozen Mixed Vegetables Thawed
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Melt the butter in large soup pot over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup, chicken broth and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken and mixed vegetables. Bring soup to a bubble and cook another 20 minutes.
Step 4 When soup is bubbling reduce heat to low. Serve with flaky biscuits or artisan toast. Serves 8