Monday, March 12, 2012
Chicken Pot Pie Soup (Chowder)
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)