CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 2 cup chicken, cooked and diced
• 3 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 cup fresh broccoli florets, chopped
• 1/4 cup all purpose flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk (I used skim)
• pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust (I used Pillsbury), thawed

Instructions

1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.

CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP

Here is the link to the website source:

http://www.shugarysweets.com/2013/04/chicken-pot-pie-soup

yields 6 servings

2 C chicken, cooked and diced

3T butter

1/2 yellow onion, diced

3 celery stalks, diced

1 C broccoli florets, chopped

1/4 C wheat flour

3/4 C chicken broth

1 C heavy cream (i used evaporated milk)

1 C milk  

         **Note:  I used 1 can of milk with enough water to make 2 cups of "milk" to cover the               cream and the milk.

pinch of crushed red pepper flakes

1t salt

1/2 t ground black pepper

1 C cheddar cheese, shredded

1/2 package pie crust, thawed

DIRECTIONS:

1. In a large pot, melt butter over medium high heat.  Add onion, celery adn broccoli and cook to soften -- about 3-5 minutes.  Sprinkle with flour and cook an additional minute, stirring constantly.  Slowly add broth, milk, cream, red pepper flakes, salt and pepper.  Use a whisk to combine, then add in cooked chicken.  Heat over medium heat until warm -- about 10-15 minutes.

2.  To make crust strips, unroll thawed pie crust (for 1 crust).  Cut into strips and lay on parchment paper lined baking sheet.  Bake in a 450 degree oven for 6-8 minutes,until brownd. Remove from oven.

3.  To assemble, pour soup into individual bowls and top with shredded cheese adn piece of pie crust strips.  ENJOY!