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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken Pot Pie Soup Recipe

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This recipe for Chicken Pot Pie Soup is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. unsalted butter
1/2 sweet onion, diced
1/3 cup chopped carrots
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 cups low-sodium chicken stock
1 cup low-fat half and half
1.5 pounds Yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen corn
1 thawed pie crust
Directions:
Directions:
Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, salt, and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. minutes, or until golden brown. Add in potatoes, chicken stock, and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium-low, add in chicken, and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with pie crust strips.
To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper-lined baking sheet. Bake in a 450-degree oven for 6-8 minutes, until browned. Remove from oven.

 

 

 

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