Chicken Pot Pie Soup
Ingredients
- 2 russet potatoes, chopped into 1 inch pieces
- 1 stalk celery, diced
- 2 cups water
- 2 bouillon cubes
- 2 cups frozen peas and carrots
- 2 cups diced or shredded cooked chicken
- ¼ cup butter
- ½ onion, diced
- ¼ cup flour
- 4 cups milk
- ½ tsp poultry seasoning
- pepper to taste
- 1 tsp. salt
Instructions
- In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.
- Add chicken and frozen peas and carrots and cook for a few more minutes until heated.
- Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.
- Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.
- Add the cream mixture to the vegetable mixture and cook until thick. If the soup doesn’t thicken as much as you would like in a few minutes, you can whisk together 2 Tbsp of flour with 4 Tbsp cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness. Serves 6
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