Today we are experiencing round 2 of winter weather in the south! This particular storm system has everyone on edge because we could receive up to half an inch of ice in between layers of snow! If the ice doesn’t form, we could get up to 8 inches of snow. Today’s snow is the wet, heavy kind…just perfect for packing into snowballs! Round 1 of the snow which came about 2 weeks ago was very dry and airy and not good for packing.
This is the view I had out my kitchen window this morning:
Snowy weather is soup weather for me. I love hot soups on cold wet days. A few weeks ago, a friend from my high school days shared a recipe for Chicken Potpie Soup. It sounded just wonderful. I have a pot simmering on the stove right now for a late lunch today. It smells fantastic and reminds me of the chicken potpies my mother used to make!
2 Tbsp. butter
1 cup cubed potatoes
1 cup chopped onion
2 ribs celery, chopped
2 med. Carrots, chopped
½ tsp. salt
¼ tsp. pepper
3 14.5 oz cans chicken broth
Flour – to desired thickness (about 1/4 cup)
2 c. shredded, cooked chicken (rotisserie chicken works great)
1 cup frozen peas
1 cup frozen corn
Heat butter; add potatoes, onions, celery & carrots. Stir until onions are tender. Stir in *flour and salt and pepper until blended. Whisk in broth, bring to a boil. Reduce heat, simmer until potatoes are tender. Stir in rest of ingredients. Heat through. Serve with homemade crackers!
2 cups flour
11/4 tsp. salt
2/3 cup shortening (butter flavor best)
5-6 Tbsp. milk
Mix flour and salt, cut in shortening. Add milk, shape into a ball and wrap in plastic. Refrigerate for 30 min or overnight. Roll dough on floured surface to 1/8” thick. Cut in desired shapes and size. Bake at 425 for 8-11 min.