Tuesday, April 1, 2014

Chicken Pot Pie Soup

I have been cooking more since I have a normal working stove, thanks to my dad for finally getting me that wedding present!! So I am going to attempt to post some recipes on here now that I can call some of my cooking a success. Seriously though, my husband is a way better cook than me so I most often defer to him when it comes time to making dinner.

Since it has been so cold lately I decided to share a new soup recipe that I just love as it gets me to eats veggies I don't eat often!

2 chicken breasts - cubed
2 garlic cloves - minced
1 c. chopped onion (medium onion)
1 tbsp. pepper
1 c. chopped celery (2 stalks)
1 1/2 c. chopped carrot (2 stalks)
1 c. peas
32 oz. chicken broth
2 c. milk
1/2 c. flour

*Biscuits optional

1. Saute chicken with garlic, onions and pepper, once mostly cooked add the celery, carrots and peas and saute for a bit longer. Add in the chicken broth and bring to a boil, turn to medium heat and cover with lid for about 20 minutes (until the vegetables are cooked through).

2. Whisk milk while slowly adding the flour to avoid getting lumps, add into the soup and cook for another 10 - 15 minutes to let the flavors mingle.

3. Serve plain or you can ladle your soup over a freshly biscuit.



  1. Oh that looks good and easy too! I bet Kev would like it.

  2. I love soup nights! I recieved a soup recipe book for my birthday and decided to have a “soupa-palooza’ night every week. Everyone in my house gets to choose a soup recipe; so far we’ve had won ton, matzoh ball soup and Greek lentil soup!! Techlazy.com Crazyask.com Howmate.com

  3. You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.UpdateLand


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