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Creamy Chicken Soup (With Pie Crust Strips)

Created by BudgetCooker on April 8, 2015

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

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.