Simmer chicken (I prefer just the breast but you can use a whole chicken) in a pot with water just covering the chicken, one quartered onion, salt and pepper until cooked through. Pick chicken off the bone and set to the side. Either strain the stock that is left or discard and use 3 cans of chicken stock.
Chop potatos, carrots, onion and celery into smallish piece.
Begin cooking the potatos first, boil for about 3 minutes and then add the carrots and onion. Boil for another 3 minutes and add the celery. Turn the heat off and let the vegtables sit for a few minutes before draining.
Mix the chicken, vegtables and broth together in a big pot. Bring the "soup" up to a boil. Mix about 4 T. of cornstarch with cold water and stir into the boiling chicken and vegtables. Depending on how thick you want your filling you may need to add more cornstarch but always mix it with cold water first and then add to the chicken and vegtables.
If you are going to use this right away you can put a bottom and top crust. If you are going to freeze it, I don't recommend the bottom crust. You can use a pie shell or any other pie crust you normally use. (I often use the Jiffy mix or the Pillsbury ones from the fridge)
1 can or 1 pound chicken or beef already cooked 2 cans cream of chicken soup 1 can chicken broth 1 can corn 1 can Ranch style beans 1 can black beans 1 can Rotel or salsa (I like it either way)
Combine all and simmer to a boil. Pour over chips and sprinkle with cheese.
Just a note: We tried it with ground beef one time and it was not very good, but tasted fine. The I used beef broth instead of chicken and it made the soup really brown. We definately like the chicken better.
1/3c butter 2 cloves garlic 1 lb chicken cut into small pieces 1/3 c flour 1/2 c carrots shredded 1/4c grated onions 1/2 c torn fresh spinach 2-3 cups whole milk I used 2 1/2 2 cups heavy cream or (half and half) 3 chicken bullion cubes pepper to taste one package of pasta tortelline or gnocchi
On Med heat. Melt Butter in pot, add garlic and sautee, add chicken and cook until lite brown, Add flour and stir into butter and chicken dont let it turn to dark. Add milk and cream and stir well Add veggies. carrots, onion and spinich. Add bullion and simmer for 30mins then add pasta and cook 6-8 mins Enjoy!
Chicken Pot Pie
ReplyDeleteSimmer chicken (I prefer just the breast but you can use a whole chicken) in a pot with water just covering the chicken, one quartered onion, salt and pepper until cooked through. Pick chicken off the bone and set to the side. Either strain the stock that is left or discard and use 3 cans of chicken stock.
Chop potatos, carrots, onion and celery into smallish piece.
Begin cooking the potatos first, boil for about 3 minutes and then add the carrots and onion. Boil for another 3 minutes and add the celery. Turn the heat off and let the vegtables sit for a few minutes before draining.
Mix the chicken, vegtables and broth together in a big pot. Bring the "soup" up to a boil. Mix about 4 T. of cornstarch with cold water and stir into the boiling chicken and vegtables. Depending on how thick you want your filling you may need to add more cornstarch but always mix it with cold water first and then add to the chicken and vegtables.
If you are going to use this right away you can put a bottom and top crust. If you are going to freeze it, I don't recommend the bottom crust. You can use a pie shell or any other pie crust you normally use. (I often use the Jiffy mix or the Pillsbury ones from the fridge)
Bake 350 for 30-40 min (if it is not frozen)
Taco Soup Recipe
ReplyDelete1 can or 1 pound chicken or beef already cooked
2 cans cream of chicken soup
1 can chicken broth
1 can corn
1 can Ranch style beans
1 can black beans
1 can Rotel or salsa (I like it either way)
Combine all and simmer to a boil. Pour over chips and sprinkle with cheese.
Just a note: We tried it with ground beef one time and it was not very good, but tasted fine. The I used beef broth instead of chicken and it made the soup really brown. We definately like the chicken better.
Chicken Gnocchi Soup(Julia's soup)
ReplyDelete1/3c butter
2 cloves garlic
1 lb chicken cut into small pieces
1/3 c flour
1/2 c carrots shredded
1/4c grated onions
1/2 c torn fresh spinach
2-3 cups whole milk I used 2 1/2
2 cups heavy cream or (half and half)
3 chicken bullion cubes
pepper to taste
one package of pasta tortelline or gnocchi
On Med heat. Melt Butter in pot, add garlic and sautee, add chicken and cook until lite brown, Add flour and stir into butter and chicken dont let it turn to dark.
Add milk and cream and stir well
Add veggies. carrots, onion and spinich.
Add bullion
and simmer for 30mins then add pasta and cook 6-8 mins
Enjoy!