CHICKEN POT PIE SOUP - SKINNYTASTE
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
Provided by Gina
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g
CHICKEN POT PIE SOUP - SKINNYTASTE
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
Provided by Gina
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g
CHICKEN POT PIE II RECIPE | ALLRECIPES
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all…
From allrecipes.com
From allrecipes.com
See details
CHICKEN POT PIE I RECIPE | ALLRECIPES
What I do differently: either use left-over roast chicken, rotisserie chicken from market, or saute chicken breasts seasoned with poultry seasoning, use 1 can of cream of potato soup and just a bit of milk (1/4 cup or less), and one can of veg-all …
From allrecipes.com
From allrecipes.com
See details
CROCKPOT CORNED BEEF AND CABBAGE - RECIPE - COOKS.COM
Mar 13, 2022 · Place the meat in a large Crock-Pot and cover with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Heat on high for 30 minutes. Skim off any foam that …
From cooks.com
From cooks.com
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MY FAVORITE BUTTERMILK BISCUITS - SMITTEN KITCHEN
Mar 08, 2013 · Even by my own standards. There’s a general formula I associate with most biscuit recipes, roughly 2 cups of flour to 5 tablespoons of fat and one cup of milk (or sometimes 2 1/4 cups to 6 tablespoons and 3/4 cup), but despite my every effort to love the results of this formula above all …
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SLOW COOKER CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES
I layered the ingredients (put the chicken in frozen) in my oval Crock Pot and covered them with water. Cooked on low for 10 hours, added the rolled biscuits after 8.5 hours. The house smelled fantastic (like chicken pot pie…
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CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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From chowhound.com
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I havnt used anything but bisquick for years, but had a craving, didnt have shortening or self rising flour. added baking powder (Tbsp), ( no b soda either), and used 1/2 stick unsalted butter, and rest in veg…
From allrecipes.com
From allrecipes.com
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CHICKEN POT PIE II RECIPE | ALLRECIPES
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all…
From allrecipes.com
From allrecipes.com
See details
CHICKEN POT PIE I RECIPE | ALLRECIPES
What I do differently: either use left-over roast chicken, rotisserie chicken from market, or saute chicken breasts seasoned with poultry seasoning, use 1 can of cream of potato soup and just a bit of milk (1/4 cup or less), and one can of veg-all …
From allrecipes.com
From allrecipes.com
See details
CROCKPOT CORNED BEEF AND CABBAGE - RECIPE - COOKS.COM
Mar 13, 2022 · Place the meat in a large Crock-Pot and cover with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Heat on high for 30 minutes. Skim off any foam that …
From cooks.com
From cooks.com
See details
NOODLE TACO CASEROLE - RECIPES | COOKS.COM
Browse Recipes by category Rated Recipes tested and reviewed Popular Recipes fun! Conversions cups, ounces, tbsp. Cooking Times & Temps beef, chicken, ham, pork, turkey Diet & …
From cooks.com
From cooks.com
See details
MY FAVORITE BUTTERMILK BISCUITS - SMITTEN KITCHEN
Mar 08, 2013 · Even by my own standards. There’s a general formula I associate with most biscuit recipes, roughly 2 cups of flour to 5 tablespoons of fat and one cup of milk (or sometimes 2 1/4 cups to 6 tablespoons and 3/4 cup), but despite my every effort to love the results of this formula above all …
From smittenkitchen.com
From smittenkitchen.com
See details