The Slow Roasted Italian's Chicken Pot Pie Soup
- In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through.
- Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ¼ cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine.
- In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine.
- Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy!