A comforting soup to help declutter the pantry and freezer, made with ingredients already on hand. This creamy chicken pot pie soup features a rich broth, shredded chicken, and a mix of vegetables, served with noodles.
1. In a large pot on medium heat, add a large drizzle of olive oil and sauté onions for 5 minutes. Then, add in the frozen veggies, butter, and flour. Cook for 3 minutes.
2. Pour in the bone broth, rotisserie chicken, and parmesan rinds. Season with salt, pepper, Italian seasoning, garlic powder, and onion powder, to taste.
3. Bring to a boil and then let simmer for 20 minutes.
4. After 20 minutes, take out the parmesan rinds, add shredded cheese and heavy cream, and let simmer for an additional 15 minutes, until thickened.
5. In a separate pot, boil noodles and then add them to the soup when they’re fully cooked. Enjoy!
