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!
The ultimate comfort dish in my opinion, is Chicken Pot Pie - a rich, creamy based stew of tender chunks of chicken, mingling with veggies baked in the flakiest crust you can muster. Who could resist?
Step aside, Mrs. Callender and Banquet frozen versions, we’re going one creamier and perhaps a bit lighter in the form of a soup! This was an easy inspiration. This soup is filling and every bit as delicious as its parent recipes. Hitting all the right flavor notes, it gives a brief nod to the pastry with the airy squares of puff pastry strewn on top (even easier). Soul soothing warmth a cold winter day!
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
