Poor Man's Chicken Pot Pie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crisco, 8 tbspFlour, white, 5 cupWaterPotato, raw, 5 mediumChicken Thigh, 2 thigh, bone and skin removed
Cook chicken in water, in slow cooker throughout the day, until the meat can be easily torn from the bone. Set aside while you boil water.
Add chicken stock made from the chicken you cooked earlier from the crock along with enough water to fill a large pot. Boil. Put cut-up potatoes in now.
Mix flour and Crisco in a large bowl with your hands. Make sure all lumps are eliminated. Add a little salt now, so you don't have to dump it on your finished product later.
Take your flour/Crisco mix and mix it in with enough water to make it into a dough-like substance. Take small hunks of it and roll it with a rolling pin into flat sheets, then cut into squares with a pizza cutter or knife.
Slowly add your flour squares, one at a time, to this stock, and stir occasionally to make sure they're not sticking. Add your chicken, torn up into pieces, as well.
Cook for about 25-30 minutes, until squares and potatoes are tender and soft. Add pepper and celery leaves or bits to taste.
Let sit for a few minutes (it will be VERY hot, you might burn your tongue!) and serve.
Serving Size: Makes about 6 bowls or plates full.
Number of Servings: 6
Recipe submitted by SparkPeople user LOXASHA.
Add chicken stock made from the chicken you cooked earlier from the crock along with enough water to fill a large pot. Boil. Put cut-up potatoes in now.
Mix flour and Crisco in a large bowl with your hands. Make sure all lumps are eliminated. Add a little salt now, so you don't have to dump it on your finished product later.
Take your flour/Crisco mix and mix it in with enough water to make it into a dough-like substance. Take small hunks of it and roll it with a rolling pin into flat sheets, then cut into squares with a pizza cutter or knife.
Slowly add your flour squares, one at a time, to this stock, and stir occasionally to make sure they're not sticking. Add your chicken, torn up into pieces, as well.
Cook for about 25-30 minutes, until squares and potatoes are tender and soft. Add pepper and celery leaves or bits to taste.
Let sit for a few minutes (it will be VERY hot, you might burn your tongue!) and serve.
Serving Size: Makes about 6 bowls or plates full.
Number of Servings: 6
Recipe submitted by SparkPeople user LOXASHA.
Nutritional Info Amount Per Serving
- Calories: 689.9
- Total Fat: 18.1 g
- Cholesterol: 19.1 mg
- Sodium: 32.5 mg
- Total Carbs: 110.5 g
- Dietary Fiber: 6.7 g
- Protein: 18.9 g
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