Ingredients
-
2
-
1/4
-
1
-
2
-
1
-
6
-
1/3
-
2
-
4
-
1/4
-
1/8
-
-
-
-
Directions
Chicken Pot Pie Soup, This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways), One of the best soups I’ve ever eaten I made it this week, which was perfect for the rainy weather we’ve been having It was so good, I couldn’t stop eating it!
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Steps
|
1
Done
|
To Begin, All Ingredients Should Start Out Cooked (this Helps Prevent Cream Base from Scorching). |
|
2
Done
|
in Sauce Pan Melt Margarine or Butter. |
|
3
Done
|
Blend in Flour, Chicken Bouillon, Garlic and Pepper. |
|
4
Done
|
Cook Until Mixture Is Smooth and Bubbly; Gradually Add Milk. |
|
5
Done
|
Cook and Stir Over Medium Heat Till Mixture Boils, Simmer One Minute, Stirring Constantly. |
|
6
Done
|
Add Chicken and Then Each Vegetable One at a Time Carefully So as not to Break Up Other Ingredients. |
|
7
Done
|
Serve in Bread Bowls or Over Cornbread. |
|
8
Done
|
Note: Cook Time Does not Include Time For Individual Ingredients, Soup Only. |
