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Creamy Chicken Soup (With Pie Crust Strips)

Here's how you make Creamy Chicken Soup (With Pie Crust Strips)
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  • Servings: 5
  • Prep: 25m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 to 3 (1/2 to 3/4 pound) fresh boneless skinless chicken thighs (cooked, or just use a rotisserie chicken from the store)
  • 3 tablespoons butter
  • 1 small diced (4 ounce) yellow onion
  • 3 stalks diced (6 ounces) celery
  • 2 cups fresh chopped (6.2 ounces) broccoli
  • 2 cloves garlic, minced
  • 4 1/2 tablespoons all purpose flour
  • 2 tablespoons chicken bouillon granules
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • Cayenne pepper (pinch, optional)
  • Salt & ground black pepper (to taste)
  • 1 1/2 cups shredded cheddar cheese (old cheddar)
  • 1 unbaked (9-inch) pie crust (thawed, I used Pillsbury)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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