My dad is a diabetic. This means that carbs are not really his friend. He came over after church on a cold Sunday when my mom was working. He had to go back to church to help at a wedding, so I decided to have a big ol’ pot of soup ready. I made Chicken Pot Pie Soup – he read my email as Chicken Pot Pie. You see… he isn’t a fan of soup. Pie? Oh yes, soup? Eh. This soup was certainly thick and chunky enough to not miss the flaky pastry crust, and if you added a slice of Italian bread, good to go.
Both kids darn near licked the bowl – they enjoyed it so much. He liked it too. It’s simple to make. I made it the day before to let it sit overnight for two reasons. 1. To let the flavors meld together and 2. So I could quick stick it on the heat when we got home and have a quick meal.
My dad also isn’t a fan of internet recipes. :) Don’t tell him that’s where this one came from. He liked it! We all did. Certainly worth having again – soon!
Chicken Pot Pie Soup
4 tablespoons butter
1/2 large onion, diced
3 ribs celery, chopped
2-3 large carrots, peeled and chopped
1/4 cup all purpose flour
4 cups chicken broth
1 bay leaf
1/2 teaspoon poultry seasoning
salt & pepper, to taste
1 lb. chicken tenders
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup heavy cream
In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes. Sprinkle over flour and stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders. Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve.
This comment has been removed by a blog administrator.
ReplyDelete