Kamis, 26 September 2019
What’s higher than chicken pot pie? Chicken pot pie soup loaded with egg noodles, chopped chicken, ample veggies dead a creamy, tinny soup! It’s simply the simplest quite nutrient.
This chicken pot pie soup has been on my mind on associate degree endless loop for quite few weeks currently. such a lot in order that I created it in eighty degrees weather and enjoyed it with the cooling on. And speaking of hot temperatures, this past we tend toekend we hosted a bit shindy for our friends, and it absolutely was seriously boiling! on the brink of eighty degrees within the middle of December. and so long, the temperature lordotic into the low 30s. What? That’s sort of a 40-degree fluctuation. WHAT? Okay.. whatever, I’m not protesting. Hooray! It finally boot weather. I hear the remainder of the U.S.A. is beneath a mountain of snow.
So if you’re trying to find a comforting and filling meal, this chicken pot pie soup is what you wish. we tend to enjoyed bowlfuls of this for dinner and that i have have to be compelled to say, the veggies, chicken, cheese, and noodles area unit such a filling combination. I know, you’re thinking egg noodles in chicken pot pie soup? affirmative. It’s a pleasant different to exploitation biscuit dough and entering into the direction of chicken and dumplings. And I’m from the college of thought wherever we tend to believe egg noodles area unit obligatory if you’re occupation one thing ‘comfort food’.
This soup is thick, creamy – however not over the highest wealthy, heat and comfy. My chicken pot pie soup is galvanized by one thing my momma created for U.S.A. growing up referred to as chicken corn pie. I completely couldn't tell you wherever the formula came from. primarily, it’s a chicken pot pie topped with a layer of cheese and baked. that the ‘crust’ was really cheese and zip else. however wonderful will that sound? Cheese to interchange a crust? might chicken pot pie get any better?
This soup may be a smash of my childhood favorite, chicken corn pie, and a creamy chicken noodle soup formula. And I’ve gotta say, it’s a hospitable modification to the dinner rotation. Bonus points: it’s associate degree all-in-one meal.
INGREDIENTS:
- 5 tablespoons butter
- 1 ¼ cups medium yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 teaspoons minced garlic
- 6-8 mushrooms, diced
- 6 tablespoons flour
- 2 cup cold whole milk or half and half ( I use a combination of both)
- 3-4 cups low sodium chicken broth
- 2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
- 2 ½ cups cooked, shredded chicken
- 1 cup frozen peas
- 1 ½ cups frozen corn
- 2 cups shredded white cheddar
- salt and pepper to taste
- 8 ounces egg noodles, cooked to package directions
DIRECTIONS:
- Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
- Stream in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with a pinch of salt and pepper.
- Bring the soup back to a gentle simmer – you do not want it to boil. Cover, and reduce the heat to just above low and let simmer gently for 12-15 minutes.
- Remove the lid, stir in the cheese one handful at a time and allow each handful to melt in before adding the next. Season with additional salt and pepper to taste. You can add the cooked egg noodles into the soup at this point or place them in individual bowls. I like to keep them separate from the soup because we always have leftovers! Thin the soup with additional broth to desired consistency. You may need additional broth when reheating leftovers.
Recipe From : Little Spice Jar