Megan's Chicken Pot Pie Soup

Megan is on the Marketing Team at StickerGiant

Megan-on-the-Marketing-Team-at-StickerGiant-Cookbook-2020

Megan and her friends have been gathering for game nights for as long as they can remember, and Pictionary has been a star at many a night. One fateful night in college, Megan excitedly yelled out the wrong answer, convinced it was absolutely the correct answer, only to quickly realize it was not even a word, and she would never live it down with her friends. For anyone who wants a warm meal during the cold winter months (the best game nights all year), this chicken pot pie soup is a creamy way to enjoy a favorite, and pairs well with your favorite games.

 

Carrot-Icon-for-StickerGiant-Cookbook Ingredients

Soup

6 cups chicken broth (Better than Bouillon is BEST!)

1 - 1 ½ pound chicken breast

3 carrots, peeled and diced

3 stalks celery, diced

3 cloves garlic, minced

1 cup peas

1 teaspoon Italian seasoning

1 cup whole milk

1 cup heavy cream

Salt and pepper to taste

 

Blond Roux 

4 tablespoons unsalted butter

4 tablespoons all purpose flour

 

Cooking-Pot-Icon-for-StickerGiant-Cookbook Directions

Bring broth to a boil (or water with Better than Bouillon).

Reduce to a simmer, and add chicken. Simmer for 10 minutes or until cooked to 165º F.

Remove chicken and shred and add back to broth.

Add diced vegetables, garlic, and Italian seasoning the broth and continue to simmer until carrots are soft.

Salt and pepper to taste.

While soup is simmering, make the roux. Melt butter in a small saucepan and simmer until just turning clear. Slowly add flour to butter, mixing well until smooth. Let simmer for 1 minute, and remove from heat.

Mix milk and heavy cream together well.

Add milk and heavy cream mixture to soup, stirring in slowly and constantly.

With soup boiling add roux slowly, mixing well in between, until soup is desired consistency. Note, to make soup thinner, add less roux, and to make soup thicker, add more roux and heavy cream.

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