Chicken Pot Pie Soup

Cook’s notes: This soup is adapted from a recipe on the wholesomemommy blog (link). We omitted the biscuits and made mashed potatoes instead (Wash and pierce 4 medium russet potatoes. Microwave on the potato setting; when they are done, peel them and mash with plain Greek yogurt). This soup makes a quick and comforting dinner.

2 Tablespoons butter
1 Tablespoon olive oil
1 large boneless, skinless chicken breast, diced into small chunks (raw but not frozen)
2 cloves of garlic, finely chopped
3 Tablespoons flour
2 cups chicken stock, reduced sodium
1 teaspoon Penzeys brand chicken soup base (link)
1 cup milk, 2%
1 bag (10 to 12 ounces) frozen mixed vegetables, Asian stir-fry mix
1/2 bag (10 to 12 ounces) frozen vegetables, any other variety

In a heavy-bottomed sauce pot, heat the butter and olive oil over medium heat. Brown the chicken along with the garlic.

After the chicken is browned and has a good crust on it, add the flour, chicken stock, and soup base. Stir often.

When the soup begins to thicken, add the milk and the frozen veggies.  Allow the mixture to cook on low until the soup is heated through.

Serve over mashed potatoes.

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