Creamy Chicken Soup (With Pie Crust Strips)
"Like chicken pot pie! This dinner takes little minutes, yet it tastes like you’ve been cooking all day!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (382.5 g)
- Calories 682.5
- Total Fat - 50.4 g
- Saturated Fat - 24.6 g
- Cholesterol - 229 mg
- Sodium - 1612 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 1.4 g
- Sugars - 4.6 g
- Protein - 42.7 g
- Calcium - 499.4 mg
- Iron - 2.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.4 mg
Step by Step Method
MAKE THE CRUST STRIPS
Step 1
Unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven, set aside until ready to use.
MAKE THE SOUP
Step 2
In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Add in garlic then cook 1-2 minutes.
Step 3
Add in flour, and cook an additional minute, stirring constantly until mixture is thickened.
Step 4
Slowly add chicken granules, broth, milk, cream, cayenne. Add salt and pepper to your desired taste.
Step 5
Heat over medium heat stirring until warmed, about 15 minutes.
Step 6
To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.
Tips
No special items needed.
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