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Thursday, January 14, 2016

Chicken(less) Pot Pie Soup

Sometimes it's cold outside and nothing hits-the-spot better than a bowl of homemade soup.  The best soup I've had in a while is my friend's Chicken(less) Pot Pie Soup. The name sums it up: tastes like chicken pot pie (in soup form), minus the chicken, and minus the fuss of the crust.  I am so glad she shared her recipe with me, and she kindly agreed to let me share it with you!


CHICKEN(less) POT PIE SOUP
Ingredients
2 tbsp butter
1 tbsp olive oil
1/2 onion, diced
2 celery stalks, diced
2 carrots, diced
1 bay leaf
1 large russet potato, peeled and diced
2 tsp poultry seasoning
2 tbsp flour
3-4 cups chicken or vegetable stock
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup heavy cream
salt
pepper
fresh parsley

Directions
Melt the butter with the oil in a large pot over medium heat.

Add in the onion, celery, carrots, and bay leaf.  Add a pinch of salt to prevent browning.  After a few minutes season with pepper and poultry seasoning.  Continue sauteing until the onions are translucent.

Add in the flour.  Cook, while stirring, for a few minutes to create a roux. Continue stirring, and slowly add in a cup of the stock.  

Add the potatoes to the pot, and add enough broth until they are just covered. Bring the mixture to a boil, lower to a simmer, and cook until the potatoes are tender.

Finally, add in the peas, corn, and cream.  Simmer for another 4-5 minutes to cook the peas and corn.

Season to taste with salt and pepper.  Garnish with fresh parsley.    

I served the soup with my favorite flaky biscuits.  Of course, you could make this with chicken too, but my meat-loving family didn't have any complaints.  They really gobbled it up!  Yay for kids (and adults) eating vegetables! Next time, I will double the recipe so I can freeze some for a quick meal on a busy day.  I hope you enjoy this delicious bowl of coziness!

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