Recipe: Chicken pot pie soup
1 1/2 teaspoons Rosemary Leaves, crushed
1 1/2 teaspoons Thyme Leaves
1 teaspoon Garlic Powder
4 teaspoons butter, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 pound boneless skinless chicken thighs, 1-inch pieces
1 1/2 cups frozen pearl onions
1 cup frozen peas
8 thin bread slices
1 teaspoon oil
Prep Time: 15 minutes
Cook Time: 25 minutes
Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat one teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir three minutes. Remove from saucepan. Set aside.
Melt remaining three teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir three to four minutes or until flour is lightly browned.
Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer eight minutes or until chicken is cooked through, stirring occasionally.
Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350F oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.
Yield: 8 (1-cup) servings
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