Saturday, February 25, 2017

chicken pot pie soup... 40 minutes

the goods:

2 tablespoons olive oil
1 yellow onion, diced
3 carrots, peeled and petite diced
4 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
2 cups chicken stock or broth
2 cups milk (2% or whole)
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, skin removed and meat shredded
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 tube of pillsbury grand biscuits (buttermilk)

Heat olive oil in a large pot over medium-high heat. When hot, add onions, carrots, and garlic. Saute until onions are translucent. Add butter and allow to melt. Stir in flour and allow to cook for 30 second while stirring to get golden brown. Gradually pour in chicken stock and milk. Add parsley, red pepper flakes, and nutmeg. Bring to a boil and reduce to a simmer. Preheat oven and prepare biscuits according to package instructions. Once soup is thickened (about 15-20 minutes of simmering), add chicken, peas, and corn. Bring back to a simmer and cook until peas and corn are heated through. Serve in bowls topped with biscuits.

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