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Chicken Pot Pie Soup 3 Recipe

Ingredients
  • 1 1/2 teaspoons rosemary leaves, crushed
  • 1 1/2 teaspoons thyme leaves
  • 1 teaspoon garlic powder
  • 4 teaspoons butter, divided
  • 1 package mushrooms, sliced (8 ounces package)
  • 1 cup sliced carrots
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 1 1/2 cups frozen pearl onions
  • 1 cup frozen peas
  • 8 thin bread slices
  • 1 teaspoon oil
Directions
Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside.

Melt remaining 3 teaspoons butter in saucepan on medium heat,stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

Meanwhile, cut bread into rounds with 3 inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350 degrees oven 10 minutes.

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