Chicken Pot Pie Soup

Chicken Pot Pie Soup

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.

Yield : 10 servings
Prep Time : 10 mins
Cook Time : 15 mins
Total Time : 25 mins

Ingredients

For the Soup
  • 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
  • 1/2 ground pepper to taste
  • 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
  • 1/3 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream [See Note 2]
  • 4 teaspoons chicken base (bouillon) [See Notes 5]
  • 1 cup Chicken Stock [See Notes 5]
  • 1 tablespoon garlic minced
  • ½ small yellow onion diced
  • 1 cup frozen green peas thawed [See Note 3]
  • 1 cup frozen carrots thawed [See Note 3]
  • Pinch nutmeg freshly grated, optional

For the Pastry Sticks
  • 2 Sheets Puff Pastry

Instructions
  • Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
  • Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
  • Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
  • Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
  • Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
  • Prepare puff pastry by cutting the dough into 1-inch wide strips. 
  • Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy.


Recipe adapted from : @ https://kitchendreaming.com

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