Tuesday, February 16, 2016

Chicken Pot Pie Soup

Winter weather has reared its ugly head yet again. Time for a warm and toasty soup.

Notes: This tastes EXACTLY like the inside of chicken pot pie. If you like chicken pot pie, you will like this soup.

I served mine with homemade buttermilk biscuits. If you don't want to bother, grab your favorite bakery rolls.

Since there's lots of chopping involved, you might want to save this for a weekend. Or you could do what I did and do all your chopping on Sunday. I just kept all the chopped veggies in the fridge. Then I just made the soup on a weeknight.

I made my chicken in the crockpot over the weekend. I bought a pack a chicken tenders and just set it on low for about 5 hours. I shredded it, put it in a tupperware container, and it was ready for me along with the veggies.

If you want to forgo the chopping altogether, just grab a bag of mixed frozen veggies! Couldn't be easier.

2 cups cooked shredded chicken
5-6 carrots
5-6 celery stalks
1 cup frozen corn
2 cups green beans in bite size pieces
1 onion
1 bunch parsley
4 cups of chicken stock
1/3 cup milk
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon nutmeg


Prep all the vegetables: dice the carrots, celery, and onion. Mince the parsley. In a large stock pot, melt the butter. Add in all the veggies and parsley. Saute for a few minutes. Add in the flour and stir to coat the veggies. Add in the chicken stock. Bring the pot to a boil and then turn the heat down to simmer. Season with salt, pepper, and nutmeg.

Simmer for at least 30 minutes. About 10 minutes before the time is up, add the chicken and corn. During the last 5 minutes, stir in the milk.

Serve and enjoy!

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