Chicken Popeye Soup Chicken And Spinach Pot Pie Soup Recipes

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Steps:

• Heat oil in large pot on medium high heat.
• Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
• Stir in butter and melt.
• Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
• Add the chicken stock and half and half and stir to combine.
• Season with pepper, thyme, and nutmeg and allow to come to a boil.
• Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
• Season with salt.
• Optional - garnish with cookie sized pieces of pie crust.
• Enjoy!

Steps:

• 1. Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.
• 2. Serve with a thick crusty bread as a meal

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Steps:

• In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Steps:

• To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
• In sauce pan melt margarine or butter.
• Blend in flour, chicken bouillon, garlic and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
• Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
• Serve in bread bowls or over cornbread.
• NOTE: Cook time does not include time for individual ingredients, soup only.