I had all intentions of posting the recipe for chicken pot pie soup last week, but alas I could not coordinate my photography with my hunger and we finished the soup before I had a chance to take a picture. I am quite sure I will make this personal favorite again soon, and this time I will have the camera ready.
First, brown 1 pound ground meat, drain the grease, and set aside.
Next, in a large pot saute ....
- 1 stick butter
- 1 cup chopped celery
- 1 cup diced onion
- 1 cup sliced carrots
Once the vegetables are cooked to your liking (I prefer them a bit crunchy) add...
- 1/2 cup flour to thoroughly coat the vegetables to help thicken the soup.
- 32 ounces chicken stock
- 2 cans diced tomatoes
- 1 bag frozen mixed vegetables
- 1 bag frozen corn
- 1 lb. cooked ground meat
- 2 teaspoon black pepper
- 2 tablespoons A-1 steak sauce (the original recipe called for BV, but that is sometimes difficult to find and I like the robust flavor of the A-1)
The soup is good as is, but being an Italian household we feel the flavor is enhanced by sprinkling the top with some grated parmesan cheese and serving crusty Italian bread on the side to help sop up the juice. Deliziosa!