Creamy Chicken Soup

This “Snowquester” was a bit of a joke, no? The panic, the early closures, the crazy lines to get milk and bread and all for nothing. Here, we got rain. Lots of it. Wind and rain. Still, the entire town shut down. And in fairness, it was quite yucky outside. I’m not a huge fan of cold, frozen rain.

This was a day to sit around, watching old movies and eating hearty, comforting food. I happened to have most of the ingredients for chicken soup on hand. Instead of using noodles, I opted for pot pie squares I picked up at the Amish market. A little roux to thicken the broth and you are in for one creamy, hearty soup.

Creamy Chicken Soup
Recipe type: soup, lunch, dinner, winter
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 chicken breast
  • 3 large carrots, peeled and diced
  • 2 medium yellow onions, diced
  • 8 cups chicken broth
  • 1 cup pot pie squares
  • salt and pepper to taste
  • 4 Tbsp. butter
  • 4 Tbsp. flour

Instructions
  1. In a large stock pot over medium high heat, combine chicken, carrots, onions and broth. Bring to a boil, then reduce heat to medium low.
  2. Cook on medium low for approximately 1½ hours until the chicken is cooked through.
  3. Add pot pie squares and stir well. Cook 30 minutes until squares are cooked through.
  4. In a pan over medium high heat, melt butter. Add in flour and whisk well.
  5. Add flour mixture to the soup and stir well to dissolve.
  6. Serve hot.

 

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