Ingredients: |
Ingredients: 1 small chicken (roasted and shredded)
6 tbsp. butter
1 yellow onion, chopped
1 bunch carrots with green tops (separate the greens and stems)
4 celery sticks, finely chopped
1 container mushrooms of any kind, sliced
4 tbsp. minced garlic
1/3 cup all-purpose flour
6 cups chicken stock
4 tsp salt
1 tsp black pepper
4 large yellow potatoes, chopped into bite sized pieces
1 cup frozen peas
1 cup frozen corn
1/4 cup parsley, chopped
1/2 cup whipping cream
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Directions: |
Directions:1. Season chicken well with salt, pepper, summer savory, lemon, white wine, paprika, garlic and butter. Roast until cooked (basting every twenty minutes or so).
2. Once cooled, shred the meat from the chicken. Make sure to reserve everything (carcass, skin, fat, and all liquid from roasting tray) to turn it into stock.
3. In a large dutch oven or pot, melt butter. Add onion, celery, carrots, and carrot stems and sauté until slightly soft (make sure green carrot stems are soft as they're quite tough)
4. Add mushrooms, garlic and carrot greens and sauté for another 5 minutes
5. Add 1/3 cup flour, stirring constantly for about one minute until flour is cooked and golden
6. Add 6 cups chicken stock, potatoes, 4 tsp salt, and pepper. Bring to a boil, reduce heat to a simmer, partially cover and cook for 15 minutes or until potatoes are tender.
7. Add shredded chicken, frozen peas, corn, 1/2 cup whipping cream, and 1/4 cup parsley.
8. Bring back up to a simmer and cook for another 5 minutes or until the frozen veggies are cooked through
Amazing served with crusty bread, dumplings, or homemade rolls!
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This recipe for Chicken Pot Pie Soup is from