Wednesday, October 2, 2013

Freezer Friendly Broccoli Cheese Soup

1/4 cup butter
1/4 cup flour
2 cup half and half
2 cup chicken stock
1/2 cup chopped onion
1 1/2 cup frozen chopped broccoli
1 cup chopped carrots
1 teaspoon pepper
1/2 teaspoon salt
2 cup shredded cheddar cheese
1/4 teaspoon nutmeg
In a large stock pan over medium heat, melt butter and add flour.  Whisk together while it cooks for 3-4 minutes.  Slowly stir in half and half and chicken stock, and continue to whisk together.  Cook over medium heat until it begins to simmer.  Once simmering, reduce heat to low and simmer for 20 minutes.  After simmering, add onion, broccoli, and carrots.  Cook over low heat for another 10 minutes or until vegetables are tender.  Add salt, pepper, and cheese.  As the cheese melts, make sure to stir well to combine.  Once cheese has melted, add nutmeg and remove from heat.  Soup will be have vegetable chunks.  If you prefer your soup smoother, use an immersion blender to get desired consistency.

We always double this and get 16 cups for lunch.  So that means 8 each.  

Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced
1 can cream chicken soup
1 c frozen mixed veggies
1 c cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 cans Pillsbury biscuits
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.  Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark.  Let rest for about 3 minutes and dig in!

Ok - So those that "truly" know us, know we have to adjust recipes!  We wanted more protein to offset the carbs in the biscuit.  So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons.  By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup.  We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits.  These are definitely a keeper.  We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks for a great recipe!