Chicken Pot-Pie Soup
4 chicken thighs or 2 chicken breasts, with bones and skin (to give the meat more flavour)
Oil
Salt and pepper
1/2 brown onion
2 stalks celery
4 cloves crushed garlic
1/2 cup flour
2 tablespoons mixed herbs
6 cups chicken stock
3-4 cups mixed vegetables, fresh or frozen (I used peas, carrots and a green pepper)
4 medium sized potatoes, diced
1 cup milk
Salt and pepper to taste
Heat the oven to 200 degrees, coat the chicken in oil, salt and pepper and bake for about 40 minutes, until it's cooked. In the meantime, chop up all the vegetables and set them aside.
When the chicken is done, remove it from the roasting dish and leave it to cool. Pour the drippings from the chicken into a large pot and place the pot over medium heat.
Add the onions, celery and garlic and cook lightly, until the onion is translucent. Then add the flour and herbs and cook, stirring, for another couple of minutes. Whisk in the stock, so that there are no lumps.
Now that you have a big pot of thick broth, you can add the vegetables and let these cook for about 15 minutes, until the potato is done.
While you wait for the veges to cook, shred the cooked chicken. Add the chicken to the soup, and when the potatoes are done add the milk as well. Let the soup cook for another 5 minutes, stirring it and seasoning it with salt and pepper as it cooks.
4 chicken thighs or 2 chicken breasts, with bones and skin (to give the meat more flavour)
Oil
Salt and pepper
1/2 brown onion
2 stalks celery
4 cloves crushed garlic
1/2 cup flour
2 tablespoons mixed herbs
6 cups chicken stock
3-4 cups mixed vegetables, fresh or frozen (I used peas, carrots and a green pepper)
4 medium sized potatoes, diced
1 cup milk
Salt and pepper to taste
Heat the oven to 200 degrees, coat the chicken in oil, salt and pepper and bake for about 40 minutes, until it's cooked. In the meantime, chop up all the vegetables and set them aside.
When the chicken is done, remove it from the roasting dish and leave it to cool. Pour the drippings from the chicken into a large pot and place the pot over medium heat.
Add the onions, celery and garlic and cook lightly, until the onion is translucent. Then add the flour and herbs and cook, stirring, for another couple of minutes. Whisk in the stock, so that there are no lumps.
Now that you have a big pot of thick broth, you can add the vegetables and let these cook for about 15 minutes, until the potato is done.
While you wait for the veges to cook, shred the cooked chicken. Add the chicken to the soup, and when the potatoes are done add the milk as well. Let the soup cook for another 5 minutes, stirring it and seasoning it with salt and pepper as it cooks.
I'm your newest follower! I love that you left the skin on the chicken for added flavor. I was just on the phone a few minutes ago telling someone to keep the skin on the chicken when they make soups for more flavor! haha :)
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