Wednesday, 26 February 2020

Chicken Pot Pie Soup

Chicken Pot Pie Soup

For the Soup
4 (2 lbs) chicken breast halves, - cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
1/2 ground pepper - to taste
2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
1/3 cup butter - unsalted
And many more.

  • Step number 1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
  • After it, Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
  • Next, Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
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