Chicken Pot Pie Soup (Riverbelle Terrace)

River Belle Terrace Inspired Chicken Pot Pie SoupPrep time: 15 min | Cook time: 30 min | Servings: 4-6 

Ingredients:

• 4 tbsp Butter 
• 1 small Yellow onion, diced 
• 2 Carrots, diced 
• 2 Celery stalks, diced 
• 3 cloves Garlic, minced 
• 1/3 cup All-purpose flour 
• 4 cups Chicken broth 
• 2 cups Cooked chicken, shredded or cubed 
• 1 cup Frozen peas 
• 1 cup Heavy cream 
• 1 large Russet potato, peeled and diced small 
• 1 tsp Dried thyme 
• Salt and black pepper to taste 
• Optional: Puff pastry, cut into shapes and baked (for topping) 

Instructions:

1. Sauté Veggies: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute. 
2. Make Roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. 
3. Simmer: Gradually whisk in the chicken broth, then add the diced potatoes and thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. 
4. Finish: Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste. 
5. Serve: Serve in bowls, topped with crumbled crackers or baked puff pastry squares to mimic the crust. 

Old Fashioned Potato Salad

 6 medium potatoes, boiled whole until tender. Peel and then dice.

1 C thinly sliced celery

1/2 C finely chopped onion

1/3 C chopped sweet pickles

2 C mayonnaise 

2 1/2 tsp sugar

2 1/2 tsp celery seed

2 1/2 tsp dill pickle juice

2 1/2 tsp mustard

1 1/2 tsp salt

2-4 hard boiled eggs, chopped (depending on how eggy you like it)

Combine mayo with the sugar, seed, pickle juice, mustard, and salt. Stir in potatoes, celery, onion, and sweet pickles. Fold in eggs. Chill.

Cajun Braised Pork Chops

 4 Boneless Chops

1 tsp paprika

1 tsp garlic powder

3/4 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 T oil

1 C chicken broth

Heat oil in skillet over medium high, sprinkle spices on chops, sear until both sides are browned. Pour broth over, cover, reduce heat to medium low, and cook for 10-15 until cooked through.

Raspberry Chicken

 4 Chicken Breasts, seasoned with salt and pepper. Cook on medium high turning once until cooked through.

1/2 C Raspberry Preserves

1T soy sauce

2T balsamic vinegar 

Optional fresh raspberries. 

Simmer until reduced. Serve over chicken.