Chicken Pot Pie Soup

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 40 minutes

材料

⅓ cup unsalted butter

1 medium yellow onion (diced (about 1 cup)

¼ cup all-purpose flour

1 teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon smoked paprika

½ teaspoon ground mustard

⅛ teaspoon dried thyme

4 cups chicken broth

2 cups whole milk

1 pound gold potatoes (chopped into ½” pieces (about 3 cups)

2 large carrots (cut into coins)

2 ½ cups mixed frozen veggies (11 oz)

3 cups shredded chicken (this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.)

手順

Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.

Add onion and saute until softened (about 5 minutes).

Sprinkle flour over vegetables and stir until absorbed.

Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.

Drizzle in chicken broth slowly, while stirring.

Gradually stir in milk and stir until well-combined.

Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.

Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.

栄養

• カロリー: 409 kcal
• 脂肪総量: 18 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 7 g
• トランス脂肪: 0.4 g
• コレステロール: 93 mg
• ナトリウム: 1109 mg
• 炭水化物総量: 36 g
• 食物繊維: 6 g
• 糖質総量: 7 g
• タンパク質: 26 g