Chicken Pot Pie Soup
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Recipe from the January 2012 Newsletter
Serves 13
A delicious comfort food made into a soup, perfect for those chilly days!
Ingredients:
- 1 cup onion chopped
- 1 to 2 cup carrot chopped
- 1 cup celery chopped
- 1 large garlic clove, minced
- 1 tablespoon olive or canola oil
- 1/4 cup flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2 (32-ounce) boxes chicken broth
- 4 cups potatoes peeled and diced
- 1 teaspoon salt
- 2 cups deli rotisserie chicken shredded or torn into thick chunks
- 2 cups uncooked yolk free wide noodles
- 1 (12-ounce) can evaporated milk
- 1 cup frozen peas
Directions:
In a Dutch oven or soup kettle, saute the onion, carrots, celery, and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme, and poultry seasoning until blended; saute for 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover adn simmer for 15-20 minutes or until potatoes andcarrots are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and peas; heat through (do not boil). Serve immediately, especially delicious in bread bowls!
January 2012 NewsletterBe sure to check the Cook'n Recipe Archive for more recipes.