Friday, December 12, 2014

Chicken Pot Pie Soup

The weather in the Tampa area has definitely been soup weather. Every time it gets cold outside, I put soup on the menu!

This Chicken Pot Pie Soup was perfection in a bowl! 

Chicken Pot Pie Soup
What you’ll need:
2 large chicken breasts, cooked and chopped up into bite sized pieces
5 ½ tbsp butter
1 small yellow onion, chopped
4 stalks celery, diced
4 carrots, peeled and diced
4 cups chicken broth
2 medium sweet potatos, peeled and diced
½ tsp dried parsley
¼ tsp dried rosemary
1 bay leaf
Salt & Pepper
1 package frozen peas
2.5 cups almond milk
6 tbsp flour
½ cup heavy cream
1.5 tsp lemon juice

What you do:
In a large soup pot, melt 1.5 tsp butter over medium heat.
Add onion, carrot, celery, and sauté for 3-5 minutes.
Add chicken broth, potatoes, parley, rosemary, bay leaf. Season with salt and pepper as desired.
Bring to a boil, reduce heat to medium, and let cook (lid on, stirring occasionally) for 25-30 minutes.
Reduce heat to low and stir in chicken and peas.

In a medium sauce pan, melt remaining 4 tbsp butter.
Add flour and whisk constantly for 1.5 minutes.
While whisking, slowly pour in milk and whisk vigorously to smooth our lumps.
Bring mixture to boil (while whisking)
Remove from heat and stir in cream.
Pour milk mixture into larger pot with chicken.
Stir in lemon juice.
Remove bay leaf.



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