Monday, March 12, 2012

Chicken Pot Pie Soup (Chowder)

This recipe was given to me last fall by a friend. Over the course of the winter I have had the time to tinker with it. The first thing I learned: do NOT substitute AP flour with wheat flour. The soup never got "chowdery". The other thing that I learned is that this is a very versatile chowder, inexpensive to make and a great way to use up leftovers. I've used different veggie mixes, but a basic mix works best (California mix is my personal favorite, but the larger veggies need to be chopped before adding or you'll be eating your chowder with a fork.). Leftover roast chicken works great in this recipe - but you can use canned (I haven't yet). An addition I made on this particular day was I had two slices of bacon that needed to be used in my fridge, so I cooked them up crisp and crumbled them into the chowder. Next time, I'd add a little more... This recipe has been a great additon to stock the freezer with.

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups milk, can use fat-free [I only use 3 cups milk]
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms [I omit]
10 oz frozen classic mixed vegetables - peas, carrots, green beans, corn [I use a full 16 oz bag]
2 cubes chicken bouillon
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small (I use leftover roast chicken, anywhere from 1-2 cups)
salt [I omit because usually my roast chicken is already seasoned]
fresh ground pepper
pinch of thyme

Create a slurry by combining 1/2 cup of the cold water [I do it with 1/2 cup milk instead] with flour in a medium bowl and whisk until well blended. Set aside.

Pour [remaining] water and [remaining] milk into a large pot and slowly bring to a boil.

Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, and frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Remove lid, add potatoes and cook until soft, about 5 minutes. [Mine usually need 10-15 minutes.]

Add chicken, and slowly whisk in slurry, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Recipe from The Captain (via email October 28, 2011)

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