The Slow Roasted Italian's Chicken Pot Pie Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe comes from Donna Elick of Ingredients:
1 lb chicken, diced |
2 tablespoons unsalted butter, divided |
3/4 cup flour, divided |
1 teaspoon poultry seasoning |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon paprika |
2 cups chicken stock |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 cups milk |
1 (16 ounce) bag frozen mixed vegetables |
handful fresh parsley, chopped |
Directions:
1. In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through.
2. Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and 1/4 cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine.
3. In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine.
4. Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy!
|
|