WHAT'S FOR DINNER? Chicken Pot Pie Soup

serves 8-10

1 lb skinless, boneless chicken breast halves, cubed
1 cup sliced or grated carrots
1 C frozen green peas
1/2 C sliced celery
1-2 C pasta (I used Orzo today.)
1/3 C butter
1/3 C chopped onion
1/3 C flour
1/2 t salt
1/4 t pepper
1/4 t celery seed
1 3/4 C chicken broth
2/3 C milk

Combine chicken, carrots, peas, pasta & celery in a stockpot. Cover with water and boil for 15 minutes. Turn to low.

In another saucepan over medium heat, saute onion in butter until soft & clear. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over med-low heat until thick. Pour into the chicken mixture.

Serve hot. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Post a Comment