WHAT'S FOR DINNER? Chicken Pot Pie Soup

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.