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Chicken Pot Pie Soup by sandy williams serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

a twist on an old favorite

Ingredients:

1/2 cup

butter

8 oz

mushroom, sliced

1/2

onion, diced

garlic cloves, minced

1/2 cups

flour

3 cups

chicken stock

2 cups

milk

3 cups

cooked chicken meat

1 bag

frozen mixed vegetables

salt and pepper

Directions:

1. Melt butter in a large soup pot. Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
2. With the last batch of mushrooms, add onion and garlic.
3. Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture. Stir and cook several minutes until flour is golden.
4. Add chicken stock and milk and heat to a boil.
5. Simmer soup, stirring frequently until thickened.
6. Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
7. Salt and pepper to taste, serve over a scoop of mashed potatoes.
Serve with biscuits or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl). If you store or freeze the soup be sure to store it separate from the mashed potatoes. Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.

Categories:

Fall/Winter
Main Dishes
Poultry
Soups
Uses up Left-overs