Categories: Soup

Ingredients

• 2 cups chicken, cooked, cubed
• 1 onion, chopped
• 1 cup carrots, chopped
• 2 cups potatoes, cubed
• 1 can green peas, drained
• 1 can corn, drained
• 6 Tbsp butter
• 1/2 to 1 cup flour (depends on how thick you like it)
• 2 Tbsp chicken bouillon, ground up
• 2 cups chicken broth
• 4 cups milk
• 1/2 tsp pepper
• 1/4 tsp garlic salt
• puff pastry dough (optional)

Directions

1. Put potatoes in a pot with 1 cup chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, 15-20 minutes.

2. Meanwhile, saute onion in few tsp. of oil until soft and translucent, about 5 minutes.

3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth.

4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

5. Add chicken and then each vegetable one at a time, stirring carefully between each addition.

6. Roll out pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake at 375 for 7-10 minutes, until puffy and slightly brown on top. Serve on top of soup.

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