If you like chicken pot pie, you will definitely like this soup. It is sort of like all the yummy filling without any crust. Great on a cold rainy day.
1# chicken breasts or thighs, diced
1 c. chopped celery
1 c. chopped carrots
1/2 small onion, chopped
1 1/2 c. frozen peas
1 c. frozen corn
1 t. thyme
4 c. chicken broth
1/4 c. flour
1 c. milk
1 T. olive oil
2 T. butter
Melt butter with oil in a dutch oven or soup pot. Add chicken and cook until almost done-just a little pink left. Add celery, carrots, and onion. Cook for about 5-6 minutes. Add in peas and corn. Cook until defrosted. Add chicken broth, flour and milk. Heat for about 30 minutes.
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