This is what happens on a chilly night when you have too many vegetables in your fridge. I had carrots & celery that I needed to use as well as a big red onion. We always have chicken on hand so why not use that too? I wasn’t in the mood for plain chicken soup so this recipe just sort of happened. I’ve got to say, it was one tasty soup. Great for a chilly evening or just whenever you are craving some comfort food.
Chicken Pot Pie Soup
1 lg red onion, chopped
4 carrots, sliced
4 stalks of celery, chopped
3 chicken breasts
4 cups of chicken broth
3 Tbsp butter
1 Tbsp Olive Oil
1 1/2 Tbsp flour
1 C Fat Free 1/2 & 1/2
In a lg stock pan, heat 1 Tbps of butter and 1 Tbsp of olive oil. Add vegetables and toss in pan. saute (with the lid on) for about 10 minutes. Add chicken breasts & seasoning to pan and cover with chicken broth. Simmer for about 20 minutes (or until chicken is done)
Take chicken out and chop into bite size pieces, set aside.
Using a slotted spoon, gather vegetables out of broth and set aside.
Pour broth out into a lg bowl or a small pitcher
In the empty pan, add the remain 2 Tbps butter and melt. Add flour and stir constantly. You are creating a roux. :) You’ll start to notice the roux darkening & you’ll smell the flour cooking. After about 3 minutes, add the 1/2 & 1/2 as well as about 2 Cups of the broth. Stir and let cook for a few minutes. Add the vegetables & the chicken. Stir and simmer on low for another 5 minutes. Add in the frozen peas. Stir and let cook another 5 minutes.
I served this over a couple of biscuits in a bowl. We really liked it. I hope you like it too!!