Chicken Pot Pie Soup
Chicken
Pot Pie Soup
This delicious
Chicken Pot Pie Soup is a simple recipe made from scratch without the use of
canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
Ingredients
For
the Soup
·
4 (2 lbs) chicken
breast halves, cut into bite-sized pieces or 2 to
3 cups shredded rotisserie chicken
·
1/2 ground
pepper to taste
·
2 tablespoons Olive
Oil/Canola Oil/Vegetable Oil
·
1/3 cup butter unsalted
·
1/4 cup all-purpose
flour
·
4 cups heavy
cream [See Note 2]
·
4 teaspoons chicken
base (bouillon) [See Notes 5]
·
1 cup Chicken
Stock [See Notes 5]
·
1 tablespoon garlic minced
·
½ small
yellow onion diced
·
1 cup frozen
green peas thawed [See Note 3]
·
1 cup frozen
carrots thawed [See Note 3]
·
Pinch nutmeg freshly grated, optional
For
the Pastry Sticks
·
2 Sheets Puff
Pastry Thawed per package instructions;
[See Note 4]
Instructions
1.
Preheat oven to 400 degrees F. Season chicken with salt and
pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and
saute until cooked through. Remove chicken from the pan and set aside.
2.
Then into the same large Dutch oven, melt butter and saute the
onions until they soften; about 3 minutes.
3.
Add the garlic and saute for another minute. Then sprinkle the
flour over the onions and garlic, stir until consistency of peanut butter, but
do not brown like a roux — you want it to remain a light golden color.
4.
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5.
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Full instructions: Clickhere
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