The Slow Roasted Italians Chicken Pot Pie Soup Recipes

THE SLOW ROASTED ITALIAN'S CHICKEN POT PIE SOUP

The Slow Roasted Italian's Chicken Pot Pie Soup image

Make and share this The Slow Roasted Italian's Chicken Pot Pie Soup recipe from Food.com.

Provided by Kerena

Categories Chicken

Time 40m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken, diced
2 tablespoons unsalted butter, divided
3/4 cup flour, divided
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups milk
1 (16 ounce) bag frozen mixed vegetables
handful fresh parsley, chopped

Steps:

In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through.
Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ¼ cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine.
In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine.
Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy!

Nutrition Facts : Calories 294.7, Fat 14.9, SaturatedFat 5.9, Cholesterol 60.5, Sodium 404.1, Carbohydrate 23.2, Fiber 3, Sugar 1.1, Protein 17.6

ITALIAN POT ROAST

Italian Pot Roast image

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Steps:

Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

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