Chicken Pot Pie Soup
Put potatoes in a pot with 1 cup of chicken brothand enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender (approx 15-20 minutes.).
Meanwhile, saute onions in a few teaspoons of oil until soft and translicent, about 5-6 minutes.
In a large pot, melt butter over medium-low heat. Add in boullion, pepper, garlic, broth and flour. (start with 1/2 cup and add more to get the consistency you like). Stir until smooth.
Gradually add milk. Cook and stir over medium heat until it boils. Simmer for a minute, stirring constantly.
Add chicken and then each vegetable one at a time and stir carefully between each addition.
Roll out your pastry dough, about 1/4 inch thick. and cut into 3" x3" squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1147g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1964 | ||
Calories from Fat: 1214 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.9g | 180 % | |
Saturated Fat 46.8g | 234 % | |
Monounsaturated Fat 51.8g | ||
Polyunsanturated Fat 24.8g | ||
Cholesterol 613.9mg | 189 % | |
Sodium 1099.1mg | 38 % | |
Potassium 2252.1mg | 59 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 31.1g | ||
Protein 146g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1964
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