Wednesday, November 17, 2010
I've been wanting to try this one for a while. If living back home has given me one benefit it's grocery stores. I had a really cute little corner market I used to go to that was a block away from my apartment when I lived in the city but you could never guarantee what they would have in. It was good for quick runs but you couldn't really plan a meal based on specific ingredients. Now that I have any vegetables and meats I could ever want at my fingertips, it's a good time to go through the bookmarked list of recipes I've been stockpiling for the last year or so.
Start by shredding some precooked chicken and slicing some onions, mushrooms, and garlic.
Start adding your mushrooms a handful at a time to a soup pot with melted butter and brown them up.
Brown brown brown the mushrooms.
Add onions and garlic and cook until onions are soft and translucent.
Mix in flour and stir until it's a golden brown.
Stir in chicken broth and milk. Let it come to a boil, stirring frequently.
While this mixture is heating, start getting the pasta going in a separate pot.
When soup mixture is boiling, add chicken and frozen vegetables. Cook until everything is heated through. Stir occasionally.
While you've got everything going, roll out a pie crust. Sprinkle it with salt and grated parmesan and cut into shapes. Place them on a greased baking sheet and pop 'em in the oven.
Bake until golden brown.
When the soup mixture is heated through, scoop some pasta into a bowl and ladle soup on top. Finish off with some pie crust stars. Dig in!
Another delicious cold weather meal.
Chicken Pot Pie Soup
slightly adapted from Chaos in the Kitchen
1/2 cup butter
8 oz sliced mushrooms
1/2 onion, diced
2 cloves garlic, minced
1/2 cup flour
3 cup chicken stock
2 cups milk
1 1/2 cups frozen mixed vegetables
3 cups precooked chicken
16 oz egg noodles
Melt butter in a large soup pot. Add mushrooms a handful at a time to butter and saute until brown. Add garlic and onions and cook until onions are soft and translucent. Mix in flour and heat until golden brown. Add chicken stock and milk and bring to a boil. While soup is heating, cook pasta in a separate pot. When soup mixture is boiling, stir in frozen vegetables and chicken. Cook until everything is heated through. During this time, preheat oven to 350F. Roll out a sheet of pie crust and sprinkle with salt and grated parmesan. Cut pie crust into shapes. Place on a greased baking sheet and bake for 15 minutes. When everything is cooked through, scoop some pasta into a bowl and ladle some soup mixture on top. Finish off with pie crust stars.
Yum. A huge reason why I love fall and winter is for their food. Everything is so warm and satisfying :). What's your favorite cold weather meal? I'm definitely interested in learning more!