POT PIE SOUP
Source of Recipe
email
Recipe Introduction
I used a cup of diced white potatoes. I cooked them
along with the celery & carrots. Also, I used a bit of finely chopped
onion - green onion cuz that's what I had on hand.
List of Ingredients
6 cups chicken or turkey stock
2 cups milk (I make up powdered milk for this)
1 cup water
2 Tbsp. margarine or butter
1 cup diced celery
1 cup diced carrots
2 cups frozen peas
3 cups cooked chicken, diced or shredded
1 can (8 or 10 count) buttermilk biscuits (or homemade equivalent),
baked
salt and pepper, to taste.
Recipe
In large soup pot, melt margarine & saute celery & carrots until soft.
Add chicken, stock and milk. Simmer, covered, on medium heat, until
reaches a bubbling simmer (about 15 to 20 minutes). Turn down heat to low,
simmer for about 1 hour stirring a few times (keep covered).
Add enough flour to the water to make it thick & add to pot of hot
soup. Simmer, uncovered, on medium heat until reaches a bubbling simmer
(about 15 to 20 minutes). In the meantime, cut up cooked biscuits into
chunks, either do quarters or eighths, whichever you prefer, and add to
bubbling soup (this makes the soup creamy, like potpie filling). Add salt
& pepper to taste. Simmer another 5 to 10 minutes, until all is heated
through.
Yield about 8 cups - approximately 4 to 6 servings.
|
|
member logon
