Tag Archives: Authors Who Cook

Series: Soups On! ~ Chicken Pot Pie Soup


 

Sorry, this photo is a bit blurry.

Wikipedia says Americans consume approximately 2.5 billion bowls of Campbell’s canned Tomato, Cream of mushroom, and Chicken Noodle Soup each year.

Canned soup . . . really?

Perhaps it’s because they never tasted really delicious homemade soup?

My mission, if I choose to accept it, is to share my best soup recipes so canned-soup addicts can wean themselves off the cans.

Will it work? The proof is in the soup, yes?

 

You’ll love this soup, I promise. It’s a bit “prepare” heavy with slicing and dicing, but after that, it’s a breeze! It’s so worth the effort.

  • 8 Tbls. butter
  • 1 med. onion, diced
  • 2 short celery stalks, incl. leaves, diced
  • 1-1/2 cups shredded carrots
  • 8 oz. fresh, sliced mushrooms (or 2 small cans, drained)
  • 3 cloves garlic pressed through garlic press
  • 1 cup all-purpose flour
  • 48+ ounces chicken stock
  • 4 cups milk
  • 4 cups shredded, cooked chicken
  • 1-2 bay leaves
  • 1-1/2 to 2 pounds peeled potatoes, diced
  • 16 oz. frozen peas
  • 1-2 Tbls. coarse-ground black pepper
  • 1 tsp. seasoning salt, or to taste (I use more)
  • 1 tsp. poultry seasoning
  • 1 tsp. oregano
  • 2 tsp. flavored Italian oil, optional

Boil chicken with bay leaves and a small amount of salt and pepper. Shred and set aside. Peel and dice potatoes and store in water. Dice onion and celery. Melt butter in a large pot. Add onion, celery, and carrots and sauté for 6-8 minutes until slightly softened. Add garlic and mushrooms and sauté for another minute.

Stir in flour, a little at a time. Mix and stir. If too dry, add chicken stock to allow flour to coat and “cook” slightly. Once the mixture is coated well, sauté for at least one more minute.

Drain diced potatoes in a colander. 

Gradually add milk and chicken stock to pot, stirring constantly. Stir in chicken, potatoes, frozen peas, salt, pepper, oregano, poultry seasoning, and Italian oil, if desired. The peas cool the mixture, so it will take a while for soup to come back to boiling point. Don’t use high heat, but stir frequently until mixture comes to a slow boil. Reduce heat and simmer for about 10 minutes or until the potatoes are soft and cooked through. Cover pot for a faster result, but stir very often.

Serve with crackers, croutons, sourdough toast, or cornbread.

Accept compliments graciously.
 

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches Fall/Winter 2017. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.