Chicken Pot Pie Soup (Print Version)
# Ingredients:
01 -
1 rotisserie chicken (4-5 cups shredded).
02 -
6 tbsp salted butter.
03 -
1 yellow onion, diced.
04 -
2 carrots, sliced.
05 -
2 ribs celery, sliced.
06 -
4-5 garlic cloves, minced.
07 -
1/3 cup all purpose flour.
08 -
6 cups chicken broth.
09 -
1 lb Yukon gold potatoes, peeled and diced.
10 -
1 cup finely chopped broccoli.
11 -
1 tbsp soy sauce.
12 -
1 tsp Kinders The Blend seasoning.
13 -
1 tsp Herbs De Provence.
14 -
10 oz frozen mixed vegetables.
15 -
1 cup heavy cream.
16 -
1/4 cup fresh parmesan, grated.
17 -
1 tbsp dried parsley.
18 -
Salt and pepper to taste.
19 -
1 box frozen Red Lobster Cheddar Bay Biscuits (optional).
# Instructions:
01 -
Melt butter in large pot. Cook carrots, celery and onions with salt and pepper for 5-7 minutes.
02 -
Add garlic and cook for 1 minute until fragrant. Stir in flour and cook 3-4 minutes.
03 -
Add broth, potatoes, broccoli, soy sauce, and seasonings. Bring to boil, then simmer covered 12-15 minutes until potatoes are tender.
04 -
Add frozen vegetables, chicken, cream, parsley and parmesan. Simmer 30 minutes until thickened.
05 -
Prepare biscuits while soup simmers. Serve soup hot with warm biscuits.
# Notes:
01 -
Can be thickened with cornstarch slurry if desired.
02 -
Stores in fridge for 3-4 days.
03 -
Recipe is adaptable for different vegetables and meats.