Chicken Pot Pie Soup

It is Soup weather here in San Antonio!!!!

Last night a Cold Front blew through bringing our temps down to the low 40's!!!

With those temperatures, this soup is absolutely PERFECT to make on a night like tonight. 

I made this in my dutch oven but it is also a crock pot friendly recipe as well. 

Make this tonight and then cuddle up with a cozy blanket and watch a Christmas Movie!!!

* Tip* I bought a rotisserie chicken and took all the meat off of the bones then chopped it all up to shave off some time on this meal. Also instead of chopping up veggies you can buy a veggie medley in the frozen section and just throw them in the pot and cook them down :) 

Ingredient List:

2 cups cooked chicken- chopped

3 large carrots skinned and sliced

1 yellow onion chopped and diced

3 large celery stalks chopped

1/2 cup frozen peas

1/3 cup flour

32 oz chicken stock low sodium

salt and pepper

 nutmeg 

butter/olive oil

freshly grated sharp cheddar cheese

biscuits or oyster crackers for serving * optional*

Method:

place about a tablespoon or two in a large pot or dutch oven over medium high heat and let the pot get warm. Throw the onion, celery, and carrot in and cook them down until soft. Next, add your flour and coat the veggies well, then add your chicken stock and stir well. Add the chicken and peas and your seasonings ( with the nutmeg I eyeballed it but about 1/8 teaspoon should be fine). let this simmer for an hour and then serve with shredded cheddar and warm biscuits. 

HOW EASY IS THIS?! 

One "Pot" Roast

Happy Monday!!!

Hopefully most of y'all aren't to exhausted from the time change. The time change is the death of me every fall and spring.. 

#babies

Speaking of fall.. 

I made a delicious one pot meal last night that had the comfort of fall all wrapped up in one amazing dinner!! Most of y'all are meat and potatoes lovers I am assuming.. and if you're not then surely you know someone who is?! 

I LOVE to make a pot roast when I am serving a bunch of people, for a holiday meal, or just to have some yummy leftovers for lunch throughout the week.  This is definitely a meal that serves plenty but it's a must have for these cooler fall and winter months!!!! 

You can either make this in a dutch oven pot or just your crock pot!!!!

Ingredients:

1 yellow onion chopped

1 beef shoulder roast ( you decide on the LB )

2 cloves of garlic minced

1 sprig of rosemary

1 heaping TBSP of tomato paste

3 large skinned carrots cut on a bias ( slant)

2 cups beef broth

1/2 cup red wine

flour

butter

olive oil

salt and pepper

red potatoes quartered 

Method:

In a large Dutch Oven start by heating up some butter/olive oil on medium high heat. Lightly dust your slab of beef with flour and then lay it in the oven ( you should hear the meat start to sear).
 Salt and pepper ( liberally) the slab of beef that is facing up ( do this to all four sides).
Once you have a nice sear or crusty brown on the outside set the meat aside. IN the same pot add your onions and carrots and allow them to cook down.
Be sure to add more olive oil or butter at this time if you need too. Add in the garlic and continue to stir.. then add your tomato paste and rosemary spring taking care to stir really well for about 4 minutes.
Turn off your heat at this point and then go ahead and add in your wine and beef broth. Deglaze the pan and scrape off any brown bits from the bottom. Once the liquid has set for a few minutes go ahead and turn on the heat once more back to medium heat. Add in the beef and lay the potatoes nicely around it.

 Cook UNCOVERED at 350 for an hour.

THEN 

Put the lid on and cook COVERED at 275 for 2 hours.

The meat will truly just fall apart!!!!