Monday, February 7, 2011

Dutch Oven Chicken Pie Soup

1 3 Quart Dutch Oven
1 TBSP Extra Virgin Olive Oil
2 Boneless Skinless Cubed Chicken Breasts
1 TBSP Minced Garlic
1/4 Cup Finely Minced Carrots
1/4 Cup Finely Minced Celery
1/4 TSP Ground Black Pepper
1/4 Cup Minced Onion
1/4 TSP Parsley
1 1/2 - 2 Cups Very Low Sodium Chicken Broth (95 MG Per Cup or Less) 150 MAX
7 Oz Frozen Cut Green Beans
8-10 Small Cube Yukon Potatoes
4 Oz Diced New Potatoes in Can No Salt Added
1 Piece Ciabatta Bread Sliced Into Cubes
2 TBSP or More of Cornstarch

Preheat Dutch Oven, Add Oil
Saute Chicken, Garlic, Onion Celery, Carrots Till Chicken is White on Both Sides
Add In Salt &  Parsley
Add in Broth, Potatoes, Green Beans, Bread Cubes And Mix
Cover Your Dutch Oven
Finish By Baking In Oven At 350 Degrees For 1 Hour to 1 Hour an 30 Minutes
Remove And Stir in Cornstarch to thicken like a sauce for a chicken pot pie.
You could use this and put it into a large pie and bake some more or just eat it like a soup as I have here.

Ready To Bake In Oven

Ready To Eat

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