Chicken Pot Pie Soup
From midgelet 15 years ago
- 40 minutes to make
- Serves 6
thick, chicken soup perfect for cold fall weather and full of pasta, vegees and potatoes Recipe submitted by Eileen Goltz in a newspaper
Ingredients
- 5 potatoes boiled: 3 for mashing, 2 for diced shopping list
- 1 large onion chopped shopping list
- 1 large clove garlic minced shopping list
- 3 stalks celery chopped shopping list
- 4 carrots, peeled sliced in rounds shopping list
- 1 Tbs oil or margarine shopping list
- 4 Tbs flour shopping list
- 2 to 3 boneless chicken breasts cut in chunks shopping list
- 1 to 1 1/2 cups frozen green peas shopping list
- 1 to 2 cups shell pasta cooked, al dente shopping list
- 1/2 to 1 tsp poultry seasoning or to taste shopping list
- salt and pepper to taste shopping list
- onion or celery salt to taste shopping list
- 6 to 8 cups chicken stock shopping list
- More stock or water if needed shopping list
How to make it
- In oil saute the onion, celery and then garlic until softened
- Add flour and cook and stir add few minutes
- Add the chicken, diced potatoes, , carrots, pasta, peas and poultry seasoning
- Pour broth over chicken and vegetables etc.
- Stir well, cover and cook over medium heat about 1/2 hour, checking every 10 minutes , stirring if needed to make sure nothing is sticking to bottom of the pot
- Then add the mashed potatoes, onion salt and salt and pepper to taste and stir well being careful not to over salt
- Let soup cook 10 more minutes
- Depending on much broth and noodles you added, soup can be very thick
- Thin with more broth or water as desired
- This soup may be made the day before and reheated and thinned with broith and water as desired
The Rating
Reviewed by 10 people-
awsome luv this soup thanks high5
momo_55grandma
in Mountianview loved it
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Sounds delicious, saving for a cooler day. YOu have my five.
m2googee
in Tomball loved it
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It a hit
i like soup like this
hungrybear
in Miner loved it
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