Creamy Chicken Pot Pie Soup

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So, although my picture looks terrible, this soup was fantastic. This will be my go-to creamy chicken noodle soup recipe from now on. The recipe came from cookingclassy.com, and I would give this an 8.

Ingredients

  • 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces I only ued one chicken breast
  • 5 1/2 Tbsp butter I cut this down
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup peeled and diced carrots (about 2 carrots)
  • 1 (15 oz) can low-sodium chicken broth
  • 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried crushed rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup frozen or fresh peas
  • 2 1/2 cups milk
  • 6 Tbsp all-purpose flour I decreased this by 2 Tbs.
  • 1/2 cup heavy cream I cut this in half
  • 1 1/2 tsp lemon juice

 

So, essentially I put the chicken and vegetables, chicken broth, and seasonings in the crock pot. I put it on low for a few hours, and then I added the peas. To thicken it, you melt your butter (I only did about 3 Tbs) and add your flour, then pour in your milk and bring it to a boil. Stir in the cream and lemon juice right before serving.

Comments

  1. thejohnmfamilyJuly 31, 2017 at 8:36 PM

    3 Tbs. of flour works fine, as does 1% milk. Go easy on the lemon, and on low, you need about 5 hours to cook everything.

    ReplyDelete

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