Saturday, February 9, 2013

Chicken Pot Pie Soup

This was comfort food at it's finest. Last week after a few trying days at work I just wanted to come home and curl up in the chair with a bowl of comfort. I was thinking of making a pot pie but didn't have anything I wanted to use as the top crust (I never use a bottom crust) -- so I thought why not make the broth a little thinner, but not too thin and this soup was born. If you don't like mushrooms - leave them out.
  • 1/4 cup flour
  • 1/2 cup cold water
  • 6 cups chicken broth (I used 6 cups water & 2 tablespoons no chicken-chicken broth mixed)
  • 1 large celery stalk, chopped
  • 1/2 medium Vidalia onion, chopped
  • 4 ounces baby bella mushrooms, sliced
  • fresh ground pepper
  • pinch of thyme
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, scrubbed and cubed small
  • 1 package chicken style seitan, cut into bite-sized pieces
  • salt, to taste

Mix the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Add the 6 cups of broth to a soup pot and bring to a boil. Add celery, onion, mushrooms, thyme, pepper and frozen vegetables and return to a boil.

Partially cover and simmer on low until vegetables are soft, about 20 minutes.  

Add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly stir in flour/water mixture, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, taste and adjust salt and pepper to taste; serve. I served this with saltines since I was thinking and didn't make cornbread. duh!
Enjoy!

4 comments:

  1. I love this idea! Thanks so much for linking up to Friday Food Frenzy!

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    1. Danielle,
      Thanks for visiting my blog! I love the Friday Food Frenzy!
      Gloria

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  2. This sounds like the perfect bowl of comfort!

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    Replies
    1. Thank you so much and thanks for stopping by. If you make the soup let me know what you think.

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