Chicken Pot Pie Soup

All the ingredients we love in a pot pie, tender chicken and veggies in a deeply flavored cream sauce, but in soup form. The puff pastry croutons on top complete the flavor and texture profile with the expected crunch!

Chicken Pot Pie Soup

6 tablespoons butter

1 medium yellow onion (1 cup chopped)

8 - 12 mini-carrots, cut in 3 slices each

2 celery sticks, finely chopped

3 garlic cloves, minced

1/3 cup all-purpose flour

6 cups chicken stock or water with bouillon paste

2 teaspoons salt (or to taste)

1/2 tsp black pepper

1 pound red potatoes, cut into 1 inch pieces

1 whole bay leaf

1/2 teaspoon crushed thyme

dash of dried rosemary

5 cups cooked chicken, (shredded)

1 cup frozen peas

1/2 cup whipping cream

1/4 cup parsley, finely chopped, plus more for garnish

1 cup puff pastry croutons (instrucitons below)

1/4 cups thinly sliced chives or green onion tops

-Heat a dutch oven or soup pot over medium/high heat and melt butter. Add chopped onion, chopped celery, and carrots then sauté 5-7 minutes, stirring occasionally, until softened and lightly golden. Add garlic and sauté for another 5 minutes, stirring occasionally until softened.

-Stir in 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, potatoes, salt and pepper, bay leaf, thyme and rosemary. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.

-Add shredded chicken, frozen peas, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas are tender. Season to taste with salt and pepper and remove from heat.

-Serve with puff pastry croutons, placed on top and garnish with finely sliced chives or green onion tops. Serves 6

The puff pastry croutons on top add the requisite crunch to this richly flavored soup. Easy and soul soothing!

PERSNICKETY NOTES:

-To make puff pastry croutons, roll out a sheet of slightly thawed puff pastry. Cut into 1 inch squares for a total of about 30 squares then place on a parchment paper lined baking sheet. Bake in a 375 degree oven until puffed and golden. Remove from oven and allow to cool.

-As I always note for my soups, when using chicken broth or stock or bouillon, I suggest the following scale for the best flavor in your soup. And boy, can a natural chicken flavor make a huge difference!

#1 - Homemade chicken stock

#2 - "Better than Bouillon" stock paste

#3 - Boxed chicken stock

#4 - Canned chicken broth

#5 - Magi Chicken bouillon cubes

#6 - Knorr's chicken bouillon cubes

#7 - Other chicken bouillon cubes

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