This recipe is again credited to Pinterest! I have so many new idea to try from there, and I'm so excited to be doing so. I made this Soup yesterday for supper and it tasted so great. I served it with Pillsburry Biscuits.
CHICKEN POT PIE SOUP
INGREDIENTS:
1/4 C. Flour
2 C. Water
4 C. Milk
1 Large Celery Stalk; chopped
1/2 Medium Onion; chopped
8 oz. Sliced Baby Portabella Mushrooms
2 Chicken Bouillons
Fresh Ground Pepper
Pinch of Thyme
10 oz. Frozen Classic Mixed Vegetables (peas, carrots, green beans, corn)
2 Potatoes, peeld and cubed small
16 oz. Cooked Chicken Breasts; diced small
Salt to taste
Create a slurry by combining 1/2 Cup of Cold Water with the Flour in a medium bowl and whisk until well blended. Set aside. Pour remaining Water and Milk into a large pot and slowly bring to a boil. Add Celery, Onion, Mushrooms, Chicken Bouillon, Pepper, Thyme, and Frozen Vegetables; return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add Potatoes and cook until soft; about 5-10 minutes. Add Chicken, and slowly whisk in slurry, stirring well as you add. Cook for another 2-3 minutes, until soup thickens, adjust Salt and Peppe to taste and serve.
It was a very filling meal, and quite tasty as well!
No comments:
Post a Comment