Monday, November 9, 2015

Good Soup recipe for fall...Y'all!


This is a recipe I have been coming across on pinterest, I viewed
recipe and went with it, but changed some things, I gotta have carrots in a chicken pot pie recipe and some people have to put peas, but I can't put peas in mine, Hubby won't go for that!

I have to tell you this soup is so easy to make and tastes just like Chicken Pot Pie!

I  added more chicken broth as it did not look to be enough soup, so here is my version adapted from, she has a great blog so check hers out as well....


2 cups chopped cooked chicken
3 tablespoons butter
1/4 onion chopped fine
3 celery stalks diced
2 carrots diced
1 broccoli head chopped
1/4 cup flour
2 cups chicken broth
1 cup cream
1 cup milk
1 cup shredded cheddar cheese
1 package pillsbury pie crust - you are going to use one crust so take it out to thaw.

In a large pot melt butter over medium high heat. Add onions, celery, carrots, broccoli. 
Cook until softened, about 5-10 minutes.
Sprinkle flour on and stir until flour is mixed in and no longer white, about 2 minutes.
Slowly and I mean slowly stir in the Broth, Cream, and Milk. keeping the mix at a low boil, stir in cheese, stir constantly. This helps thicken the soup. Turn heat to simmer and add s&p and chicken, cover and simmer while you bake the crusts.
Unroll the pie crust and using a pastry cutter or a knife or a pizza cutter, cut your dough into 1/2 inch wide strips and then cut into about 2 inch long pieces. Bake on a cookie sheet covered with parchment paper for 5-10 minute at 450* just until lightly browned.

To serve, ladle soup into bowls and top with some of the crust pieces! Heaven in a bowl I tell ya!!


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