A Cozy Feast in Every Spoonful
Ultimate Chicken Pot Pie Soup
Craving the comfort of a homemade chicken pot pie but short on time? This delightful soup captures the essence of that classic dish in a steaming bowl, ready to warm your soul. This hearty and delicious soup is so satisfying, you'll want to eat every last bite. It's loaded with fresh vegetables and can be easily made with chicken, turkey, or ham. With every bite, you'll feel like you're sinking into a cozy leather recliner.
Serves: 4
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Suggested Tools:
· Large stock pot or cast-iron pot with lid
· Skillet (for sauteing chicken)
· Cutting board
· Sharp knife
· Measuring cups
· Measuring spoons
· Wooden spoon
· Soup ladle
Ingredients:
· 4 cups cooked boneless skinless chicken breasts, shredded to bite size pieces (You could also use turkey for a turkey pot pie)
[I just sautéed my chicken breasts, but a store purchased pre-cooked roasted chicken would be delicious, for instance from Costco].
· 4 cups chicken broth, add more for a thinner soup
· 6 Tablespoons butter
· 2 Tablespoons extra virgin olive oil
· 4 cups diced Red or Yukon potatoes, not peeled and cut to half-inch (this is a little over one pound)
· 1 cup chopped carrots, sliced thinly (this is 2-3 carrots)
· 1 cup celery, sliced thinly (this is about 2 celery stalks)
· 1 cup frozen corn (or canned drained)
· 1 cup yellow onion, chopped well
· 1 Tablespoon fresh garlic, minced well
· 3/4 cup heavy or regular cream, add a bit more for a thinner soup
· 2 Tablespoons extra virgin olive oil
· 1/3 cup all-purpose flour (for gluten-free, use cornstarch)
· ¾ teaspoon thyme
· Salt and pepper to taste (I used about ¾ tsp pepper and about 2 tsp salt)
Instructions:
1. In the stock pot, heat the butter and olive oil on low/medium heat. Once heated, add the onion, celery and carrots. Sauté until the vegetables are softened for about 8-10 minutes. Then add the garlic, salt, pepper and thyme. Give it a stir and sauté for a couple more minutes.
2. Add the flour to the vegetables and stir to incorporate the flour well into the vegetables. Add one cup of the chicken broth and stir well. Cook together for five minutes.
3. Add the potatoes and the rest of the chicken broth. Cover and bring to a boil. Then reduce the heat to a simmer and cook for 20-30 minutes, stirring every few minutes to keep the vegetables from sticking to the bottom of the pot. Cook until the potatoes are tender.
4. Ten minutes before serving add the cooked chicken, corn and whipping cream and stir.
Taste to determine if you want more salt.
Recommend serving with biscuits, crunchy french bread or bread sticks and, of course, white wine if that's your thing.
Optional: Garnish with parsley
If you have leftovers, you can thin it out with either milk, cream or broth to your desired thickness.
Enjoy!
The Crooked Ladle
Savor the taste