Chicken Pot Pie Soup

We love chicken pot pie and we love soup so when Pam posted the recipe for Chicken Pot Pie Soup on her “For The Love Of Cooking” blog, I knew we had to make it.  We opted to make it on a cold Friday for our card day.  My only changes were using corn starch in place of flour to make it gluten free,  less butter to saute the veggies, and I cooked some of it the day before.  Click on the above link for Pam's original recipe and pics.

Chicken Pot Pie Soup – Adapted from For The Love Of Cooking

Ingredients:

2 tbsp butter

1 small yellow onion, diced plus one green onion top (needed using)

3 carrots, sliced into rings

2 stalks of celery, sliced

3-4 cloves of garlic, minced

⅓ cup flour (3 tbsp. corn starch)

6 c. chicken broth (I used homemade)

½-1 tsp. chicken bouillon powder, (not needed with my broth)

Sea salt and freshly cracked pepper, to taste

1 lb. Yukon gold potatoes, peeled & diced into ¼-inch pieces

2 c. cooked chicken, shredded or chopped (I used thighs)

1 c. frozen peas

1 c. frozen corn

½ c. heavy cream

2 tbsp. fresh parsley, chopped finely

Instructions:

Note: Below are Pam’s instructions but since I had a commitment on Friday, I cooked and chopped the chicken which made the broth and sauted the onion, carrots, celery, and garlic the day before.  On Friday, I mixed the veggies and broth containing the chicken in my soup pot and went to step 5.

1. Cook the chicken in 7 cups of lightly salted water.

2. When the chicken is done, remove it, pull from the bone and shred or chop.

3. Strain the broth and add water to make 6½ cups.

4. Add the chicken to the broth and refrigerate overnight (will make the chicken more moist).

5. Heat the butter in a large Dutch oven or stock pot over medium-high heat.

6. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.

7. Add the garlic and cook, stirring constantly, for 1 minute.

8. Remove to a bowl and store in the fridge overnight.

9. When ready to cook, remove the layer of fat from the top of the broth (about ½ cup since I cooked the thighs with the skin on) and add to a stock pot.

10. Remove a half cup of cold broth to a bowl, stir in ¼ c. of cornstarch and return to the pot when the soup is warm.

11. Add the potatoes and season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste.

12. Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.

13. Add the peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes or until peas and corn are warmed through.

14. Taste and re-season with bouillon, salt, or pepper, if needed.

15. Ladle into bowls and serve. Enjoy.

I added a little shredded cheddar to mine because everything is better with cheese.

Verdict:

And so, we did. Enjoy that is.  The soup was just like eating pot pie with a little more liquid and it was very hearty, as I like it.  Cooking part of it the day before worked out fine.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

02/03/23 meal date