Categories: Soup
Ingredients
- 2 cups chicken, cooked, cubed
- 1 onion, chopped
- 1 cup carrots, chopped
- 2 cups potatoes, cubed
- 1 can green peas, drained
- 1 can corn, drained
- 6 Tbsp butter
- 1/2 to 1 cup flour (depends on how thick you like it)
- 2 Tbsp chicken bouillon, ground up
- 2 cups chicken broth
- 4 cups milk
- 1/2 tsp pepper
- 1/4 tsp garlic salt
- puff pastry dough (optional)
Directions
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Put potatoes in a pot with 1 cup chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, 15-20 minutes.
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Meanwhile, saute onion in few tsp. of oil until soft and translucent, about 5 minutes.
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In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth.
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Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
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Add chicken and then each vegetable one at a time, stirring carefully between each addition.
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Roll out pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake at 375 for 7-10 minutes, until puffy and slightly brown on top. Serve on top of soup.