But anyway, basically I used that amazingly phenomenal No-Knead Bread recipe, baked them in smaller lumps, and dug out all the goods from inside once they were baked. Be careful, though, to not dig too far, or else you risk making big holes that are just asking for soup drippage to occur. Not good, not good. This is why we eat soup in a breadbowl on plates. Just in case.
So this soup was pretty easy, and pretty delicious, too. The only part that got to me, though, was the stir constantly part. You would think I would carefully read directions. You would think that nearly ten years of baking experience would be enough for me to be a successful first-time-soup-from-scratch-maker. Nope. Let's just say that lovely carcinogen-like smells filled our kitchen and that the second time around is a charm.
Ohhh, look at that chicken pot pie goodness going on there. How delish. Basically, this soup is perfect for a cold night and will warm you right up!
Sheesh, that sounds lame. But 'tis the season to be cozy, right? :)
Chicken Pot Pie Soup
Altered from The Crepes of Wrath
3 cups cooked chicken, cubed or shredded (I used Tyson pre-cooked chicken in the round can...who knew it would look/taste like real chicken?!)
1 can carrots, drained
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter
1 1/2 cups flour
2 cups chicken broth
4 cups of milk (skim works fine)
1/2 tsp. pepper
1/4 tsp. garlic salt
Put the potatoes in a pot with 1 cup of the broth and enough water to cover them. Cover and cook until fork tender, about 15-20 minutes.
In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. CONSTANTLY is key! Or else it will burn. I speak from experience.
Add chicken and then each vegetable one at time and stir carefully between each addition. Drain potatoes from broth and stir into chicken/veggie mixture.