New Recipe: Chicken Pot Pie Soup with Homemade Crackers

Happy Tasty Tuesday!

Now that fall has officially arrived it's getting chillier outside and I've been gravitating towards more homemade meals. I especially love making a warm meal on Sundays to wrap up the weekend and finding new soups to try was high on my to-do list. Now this specific soup recipe is very easy to make, it took 20 minutes from start to finish and I was left with a delicious dinner. Plus I was able to whip up homemade crackers for dipping in less than 5 minutes!

Ingredients:

• 1 rotisserie chicken shredded
• 3 tbsp unsalted butter
• 1 small onion, diced
• 3 celery stalks, diced
• 1 package of frozen mixed vegetables (I like the broccoli, carrot, cauliflower combo)
• 1 cup frozen peas
• 1/4 cup all purpose flour
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• 1 cup skim milk
• A pink of crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 package of Pillbury pie crust

Directions:

• In a large pot melt butter under medium/high heat and add onion, celery, frozen vegetable mixture and peas for 5-7 minutes until thawed and softened.
• Add flour and cook for another 2-3 minutes.
• Slowly add chicken broth, cream, milk, salt, pepper, and red pepper flakes-- mixing together.
• Finally add chicken and warm under medium heat for 10-15 minutes, until warm. 
• To make crackers, preheat oven to 450 degrees. Unwrap Pillsbury pie crust and using a knife, slice the pie crust into thin strips making individual crackers.
• Lay pie crust strips onto a greased cookie sheet, baking for 6-8 minutes until crackers are golden brown (keep an eye on them because they burn easily). 
• Enjoy!

Any recommendations on what soup recipe I should try next?

xoxo