Chicken Pot Pie Soup

Sunday, November 29, 2015

3 tablespoon unsalted butter
1 tablespoon minced garlic
1/2 cup flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt/pepper to taste
2 cups low sodium chicken stock
Pinch paprika
2 celery stalks, diced
1/2 red onion, diced
2 carrots, diced
3 russet potatoes, peeled & diced
1 large skinless boneless chicken breast, diced
1 cup frozen peas
1 cup frozen corn
1/3 cup milk

To a saucepan over medium heat, melt butter. Once bubbling, add minced garlic. Cook for 2 minutes. Gradually add flour, basil, oregano, paprika, chicken stock, salt and pepper. Continuously whisk until mixture has thickened. Turn off burner. 

Spray crockpot with nonstick spray. Add diced chicken, carrots, celery, onions, potatoes. Season with salt, pepper and mix. Stir in chicken stock mixture. Cover and cook on low for 4 hours. Mix randomly. Stir in milk, corn and peas. Cover and cook for another 15-30 minutes. Serve warm with biscuits or breadsticks. 

*Hendrix refused to eat this chunky goodness so I puréed it with a little extra milk and filled a reusable pouch. He guzzled it down that way.