Creamy Chicken Soup (With Pie Crust Strips)

25m
Prep Time
20m
Cook Time
45m
Ready In

Recipe: #18414

April 08, 2015



"Like chicken pot pie! This dinner takes little minutes, yet it tastes like you’ve been cooking all day!"

Original is 5 servings

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.

0 Reviews

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