CHICKEN POT PIE SOUP
In a big pot, soften the butter over medium warmth. Add diced onions, sliced carrots, and sliced celery. Cook dinner till the greens are softened, about 5-7 minutes.
Add minced garlic and prepare dinner for an extra 1-2 minutes till aromatic.
Sprinkle the flour over the greens and stir to coat. Cook dinner for 2-3 minutes to eradicate the uncooked flour style.
Step by step whisk within the rooster broth and milk, guaranteeing there are not any lumps. Proceed stirring till the combination thickens.
Add dried thyme, rosemary, parsley, salt, and black pepper. Alter the seasonings to your style.
Stir within the cooked rooster, frozen peas, and frozen corn. Simmer for an extra 10-Quarter-hour till the greens are tender.
In the meantime, bake the refrigerated pie crust or puff pastry in keeping with the package deal directions. As soon as baked, break it into items.
Ladle the soup into bowls and high every serving with items of the baked pie crust or puff pastry.
Serve the rooster pot pie soup scorching and benefit from the comforting flavors!
Be happy to customise this recipe by including different greens like potatoes or mushrooms, and regulate the seasonings to fit your preferences. It is a scrumptious and warming soup excellent for colder days.
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