Chicken Pot Pie Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- salt and pepper to taste
- 4 cups water
- 2 medium potatoes peeled and cubed
- 3 tablespoon butter
- 2-3 tablespoons flour
- 1 small yellow onion finely chopped
- 4 celery ribs diced
- 2 cups cooked chicken cubed, i used 2 chicken breast & boiled them
- 1 x 10 ounce bag frozen peas
- 3 carrots or 12 mini carrots chopped
- 1 1/2 cups heavy cream or 1/2 & 1/2
- 2 1/2 tablespoons chicken base
- 4 teaspoons montreal steak seasoning
- Carbohydrate 10.7347171875369 g
- Cholesterol 42.2386718799054 mg
- Fat 9.17035547060946 g
- Fiber 1.65775003462855 g
- Protein 10.9538726563582 g
- Saturated Fat 4.08662687617457 g
- Serving Size 1 1 Serving (245g)
- Sodium 99.7525716457565 mg
- Sugar 9.07696715290832 g
- Trans Fat 0.84327359387999 g
- Calories 170 calories
Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water and chicken base, bring is a boil. Let it cook over medium heat for 10-15 minutes. In a water bottle or cup with lid add ½ cup of ½ & ½ with the flour, shake vigorously. Add in the remainder of the milk to the pot and then add in flour mixture. Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montrell Steak seasoning. Let it simmer 30 minutes, until the soup starts to thicken.Remove from heat and let it sit for 5-10 minutes to cool, then serve.
