Rotisserie Chicken Pot Pie Soup with Cornbread Croutons
Ahhhh, the comforts of pot pie and soup, all wrapped up in one loving bowl of goodness! Who doesn’t love throwing together a delicious supper in less than 30 minutes? Grab a rotisserie chicken at your grocery store and you’re on your way to a grown-up and kid-friendly meal in no time. And even though basic cornbread is EZ to make and cooks fast, grab a hunk of that at the store too!
meat from ½ a rotisserie chickenor all if small chicken, roughly chopped**
1teaspoonpoultry seasoning
salt and freshly ground pepper as you like
1skillet of cornbreadcooled and cut into 1/2” cubes
Instructions
Heat oil in heavy bottomed pot over medium heat.
Add potato cubes and saute until getting tender, about 5-6 minutes.
Add butter and once melted, stir in onion and celery. Toss with potatoes and cook about 5 minutes, stirring around, until onions are getting lightly browned.
Increase heat to medium-high and stir in bag of thawed vegetables. Cook 4-5 minutes until green beans are tender and cooked.
Scatter mixture with flour and toss to coat. Cook 2-3 minutes to lightly brown flour.
Stir in broth and evaporated milk. Once well incorporated and broth is thickening, add chicken, poultry seasoning and salt and pepper.
Remove from heat and serve. If too thick, add a bit more broth or milk for thinner soup.
Notes
*To quick thaw frozen vegetables, place in colander and run hot tap water over until thawed. ** To make really tasty broth for using in soups, stews, to cook veggies or just for sippin, throw your veggie scraps (onion peel and celery leaves) into your crock pot with the chicken skin and bones. (Add any other veggie trimmings you have in your fridge too.) Cover with water and cook on LOW overnight. Strain and refrigerate or freeze broth. We waste too much food, and this is such a great way to use what would be waste and turn it into something really tasty. As my grandma would say… “waste not want not!”