Chicken Pot Pie Soup

Chicken Pot Pie Soup

For the Soup :
4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
1/2 ground pepper to taste
2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
1/3 cup butter unsalted
1/4 cup all-purpose flour
4 cups heavy cream [See Note 2]
4 teaspoons chicken base (bouillon) [See Notes 5]
1 cup Chicken Stock [See Notes 5]

  • Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
  • Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
  • Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
  • etc

  • For Full Instruction:

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