Bloomin’ Becca’s Chicken Pot Pie Soup
3 qts water
4 T chicken base
2 ½ t Texadus Two-Step seasoning blend
1 ½ t black pepper
1 t celery seed
5 skinless, boneless chicken breast halves, cubed
1lb carrots, peeled and sliced thinly
2 15oz cans green peas, drained
1 ½ stick butter
1 chopped onion
1- 1 1/2cup all-purpose flour
1 cup milk
- In a medium pot, combine first 8 ingredients . Cook on medium heat till at a rolling boil. Turn it down to low and cook for 3 hours, stirring occasionally.
- In a small saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour. Slowly stir in milk. Add to soup and mix in well till at least most of the lumps are gone. (mom’s note make a roux instead!)
- Cook for about 30 min or until thick and creamy, stirring occasionally.
Can also be made in the crock pot!
Tastes great with warm buttermilk biscuits or a fresh loaf of crusty artisan hearth bread.
Tip * If it’s not as thick as ya like, then pull out about 3/4c broth from soup and add about ½ cup flour to it. Mix till it’s a thick paste then stir into soup. Ah… roux is here. Yes, mom is inserting comments. LOL