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Prep time: 15 minutes Cooking time: 25 minutes Makes eight servings 1-1/2 teaspoons McCormick Rosemary Leaves, crushed 1-1/2 teaspoons McCormick Thyme Leaves 1 teaspoon McCormick Garlic Powder 4 teaspoons butter, divided 1 package (8 ounces) mushrooms, sliced 1 cup sliced carrots 1/2 cup flour 4 cups reduced sodium chicken broth 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1-1/2 cups frozen pearl onions 1 cup frozen peas 8 thin bread slices 1 teaspoon oil

Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan and set aside. Melt remaining 3 teaspoons butter in the saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally. Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350-degree oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with a crouton. Nutrition information: 211 calories, fat 7 grams, protein 16 grams, carbohydrates 21 grams, cholesterol 42 mg, sodium 469 mg, fiber 2 grams