Recipe - Chicken Pot Pie Soup

August 30 2017

Ingredients

  • 2 tablespoons butter
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1 pouch of Erie Bone Broth Chicken Broth
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter, softened
  • 3 tablespoons all-purpose flour
  • 1 (4 ounce) can mushroom pieces, drained
  • 1 (10 ounce) package frozen mixed peas and carrots
  • 1/2 cup heavy cream
  • A loaf of your favorite crusty bread or biscuits

Directions

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.
  2. Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the thyme and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened.
  3. Stir in the cooked chicken, mushroom pieces, peas and carrots, and cream. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with a beautiful crusty bread or biscuitsĀ to serve.

Original Recipe by Lisa via All Recipes