Bill's Best Chicken Pot Pie Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 1 garlic clove, minced
- 6 tablespoons butter
- 1⁄3 cup flour
- 2 tablespoons instant chicken bouillon and seasoning
- 1⁄4 teaspoon white pepper
- 4 cups 2% low-fat milk
- 2 cups frozen peas and carrots
- 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
- salt, to taste
directions
- Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
- Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
- Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
- Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
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Reviews
-
We thoroughly enjoyed this hearty soup last evening. It really is pot pie filling without the crust. I used fresh chicken, carrots and peas and started by cooking the chicken and onions proceeding from there. It ended up thick and rich tasting even though I used less butter than ask. This is great comfort food and made for a very happy DH who kept on saying "this is really good!". Thanks for sharing Jackie, we'll be seeing this again. :D
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!