Ingredients

8 cups chicken broth
3 diced potatoes, unpeeled
4 ribs diced celery
2 sliced carrots
1 small onion, diced
1 teaspoon dried or 1 T fresh thyme
2 to 3 cups shredded or diced cooked chicken
1/3 cup flour
1 cup water
½ cup milk
½ cup or more frozen peas, if desired

Instructions

Place chicken broth in medium to large pot, bring to a simmer. Add diced potatoes, celery, carrots, onion and thyme. Simmer on medium until potatoes and carrots test done. Reduce heat to medium low and add chicken, stir to combine. In separate cup
or bowl, combine flour with cold water and milk, stir until smooth. Add while stirring into the hot soup, stirring to blend well. Continue to simmer at least 5 minutes or until soup is thickening. Add peas if desired. Remove from heat and serve warm.

While soup is simmering, prepare crust mixture. Preheat oven to 400.

Savory Crumble Crust
1 pie crust
Salt, pepper, dried parsley

Prepare your favorite scratch pie crust, or choose a ‘little white lie’ pie crust and roll out onto baking sheet about ¼ inch thick. Sprinkle with sea salt, pepper and dried parsley, pressing seasonings into crust with your hand or rolling pin. Slice with pizza cutter or sharp knife into ½ inch strips, but do not separate. Bake at 400 about 15-18 minutes or until crust is beginning to brown. Crust should be lightly browned and crispy. Remove from oven and cool completely.

To serve, ladle soup into serving bowls, top with some of the Savory Crumble Crust and serve warm!

RECIPE TIP: The rotisserie chickens that are sold in most supermarkets are delicious - buy one for your next dinner and use the leftovers for the chicken broth and chicken for this soup - kind of like cooking once and serving twice!!

MY NOTES

SOUP