Description
Experience comfort in a bowl with this rich and hearty Chicken Pot Pie Soup. Inspired by traditional cooking methods and tailored to feed a small community, this recipe combines tender chicken, homemade noodles, and an array of colorful vegetables in a creamy broth. Perfect for sharing with friends, family, and anyone in need of a warm meal.
Ingredients
– 15 pounds flour
– 1 egg
– Hot water
– 20 pounds chicken tenderloin
– Sage
– Poultry seasoning
– Garlic powder
– Onion powder
– Oil
– Fresh garlic, minced
– Onion, chopped
– Celery, diced
– 2 cups flour
– Carrots, sliced
– Corn
– Peas
– Green beans
– 0.5 gallon half and half
– Chicken broth
– Parsley
– Ground black pepper
– Thyme
Instructions
1. Prepare the noodles by mixing the flour, egg, and hot water in batches. Roll out the dough and cut into noodles. Boil them, add a bit of oil, and set aside.
2. Bake the chicken tenderloin seasoned with sage, poultry seasoning, garlic powder, and onion powder. Once cooked, shred the chicken.
3. In a large pot, heat oil over medium heat and saut the garlic, onion, and celery until soft.
4. Add the flour to the pot and cook for 10 minutes, stirring frequently.
5. Incorporate the shredded chicken, carrots, corn, peas, and green beans into the pot.
6. Pour half and half into the pot and fill up to 3/4 with chicken broth. Stir in parsley, black pepper, and thyme.
7. Simmer the soup on low heat for several hours, or until the desired consistency is reached. For a thicker soup, add a roux, but be cautious not to make it too thick.
8. Serve hot and enjoy the comforting flavors of homemade chicken pot pie soup.