I'm back :)! I hope that you all had a GREAT Christmas and New Years! Ours was AMAZING to say the least! First one for my little boy. We were with family and it was so fun!
Anyways, it snowed again (only like a centimeter) but of course I had to make soup with homemade bread. I decided to try a new soup and boy was I glad that I did :)! I made a Chicken Pot Pie soup. It was so simple, didn't take too long, and couldn't have been better! Definitely hit the spot. I have been eating the leftovers for almost every meal! SO GOOD!
Ingredients
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless skinless chicken breasts, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 small celery stalks, diced (1/2 cup)
1/2 cup flour
2 teaspoons italian seasoning (I didn't use this and used extra salt, pepper, and bouillon)
1 teaspoon black pepper
1 1/2 pounds frozen mixed vegetables (I did corn, peas, carrots, and green beans)
1 cup heavy cream or evaporated milk
Salt and pepper to taste (I used quite a bit)
Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach' about 8 to 10 minutes. Remove the chicken to a plate to cool. Dice the chicken when cooled.
3. Add the bouillon and continue to boil until the liquid is reduced by half; about 10 more minutes.
4. In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent; about 2 minutes.
5. Stir in the flour and whisk until it forms a roux. Add the italian seasoning and pepper. Cook for another 3 minutes.
6. Whisk the roux into the broth and bring back up to a boil.
7. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender; about 15 minutes.
8. Stir in cream and a salt and pepper to taste. Cook for another 5 minutes.
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