Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits
Ingredients
- 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
- 5 1/2 Tbsp butter
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced celery (about 3 stalks)
- 1 cup peeled and diced carrots (about 2 carrots)
- 1 (15 oz) can low-sodium chicken broth
- 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried crushed rosemary
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen or fresh peas
- 2 1/2 cups milk
- 6 Tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 tsp lemon juice
- 1 recipe parmesan drop biscuits, recipe follows
Directions
- In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
- In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
- Remove bay leaf and serve warm with Parmesan Drop Biscuits.
- Recipe Source: Cooking Classy
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