Dinner Recipe I 545 calories I $2.70 I 25 mins active I lots of vegetables. How to make the best homemade chicken pot pie soup/ creamy soup. Chicken pot pie soup recipe
Fantastic creamy but healthy dish for the family. Nothing can’t beat a bowl of favorite warm creamy chicken soup on a cool day.
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All from Scratch Chicken Pot Pie Soup
o Course: main/dinner
o Time: active: 25 minutes; inactive: 35 mins
o Serving: 4 bowls
o Cost: $2.70/bowl; local cost in KY, USA
o Calories: 545/bowl; source: USDA
o Protein: 27g/bowl; USDA
o Veggies/fruits: potatoes, carrots, corn, peas, mushroom, onion
o Equipment: 1 large pot
Sharpener
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Ingredients:
• 12 oz (340g) small red/gold Yukon potatoes
• 4 TBS (57g) salted/unsalted butter
• 8 oz (227g) carrot
• 8 oz (227g) mushroom
• 1 medium onion
• 2 celery stalks
• 3 cloves of garlic
• 10 oz (285g) of boneless skinless chicken breast (about 1 ½ medium/large breast)
• 1 tsp (1g) thyme
• ¼ cup (31g) flour
• 1 cup (160g) frozen corn
• 1 cup (150g) frozen green peas
• 4 cups (946 mL) chicken broth
• ½ cup (236 mL) heavy cream + 2 TBS (30 mL)
• Salt & pepper to taste
Instruction:
1. Wash & chop potatoes to small cubes (about ½-inch (1.2cm)); microwave for 4 minutes
2. Place a large pot over medium-high heat; add butter
3. Peel, chop carrot to small bite-size pcs; add to the pot
4. Slice mush and dice onion; add to the pot; stir occasionally
5. Chop celery to ¼-inch (0.6 cm) thick pcs; add to the pot;
6. Mince garlic; add to the pot; add potatoes to the pot; stir occasionally
7. Cut chicken to ¾-inch cubes; microwave until cooked (internal temperature should reaches 165 F (73 C) about 4-6 minutes so start to check at 4; remove from heat and let cool down
8. Add thyme and some pepper (about ¼ tsp (0.6g)) to the pot; stir until everything is partly brown
9. Add flour; stir until not visible;
10. Add peas, corn, stir; add chicken broth; ½ cup heavy cream; stir up
11. Once chicken is cool to touch; place paper towel or plastic wrap on and hammer with a meat tenderizer then shred to small bits by hands; add to the pot; stir, cover, reduce heat and simmer for 30-40 minutes
12. Once time is up, add 2 TBS of heavy cream and adjust seasoning with salt and pepper to taste (for me, it’s about ¼ – 1/3 tsp (1.5 – 2g) of salt and 1/8 tsp (0.3g) of pepper). Remove from heat, serve warm.