Chicken Pot Pie Soup
Chicken Pot Pie Soup
Elizabeth Boone McLean, from our Reclaim the Kitchen campaign, shares her go-to recipe. This hearty meal is packed with vegetables and can be prepared in as little as 30 minutes. To see the story behind this recipe and more, visit reclaimthekitchen.com.
KEEP SCREEN ON
Ingredients
Ingredients
2 cups cooked chicken, cut into small bite-sized pieces (pre-cooked fajita meat, rotisserie chicken, etc.)1 tablespoon unsalted butter
2 tablespoons olive oil
Lots of chopped veggies, such as: yellow onion, celery stalks, broccoli, carrots, peas (not chopped).
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup heavy cream
1 1/2 cups skim milk (or higher fat content if preferred)
Pinch crushed red pepper flakes (more if you like it with a kick)
Salt and pepper to taste
Preparation Method
- In a large soup pot or Dutch oven, warm olive oil and butter at medium-high heat until melted together.
- Add veggies and cook to soften, at least 5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly.
- In a bowl, mix broth, cream, and milk together. Slowly add to veggie mixture.
- Add red pepper flakes, salt, and pepper. Combine with a whisk.
- Add chicken.
- Stir, turning the heat down to medium until everything is hot, about 10-15 minutes.
- The longer it cooks, the better it tastes. Makes excellent leftovers.
- Serve with biscuits and a salad.