A soothing soup with all the flavors of Chicken Pot Pie!
I always love a nice chicken soup and these days I’m into this Pot chicken pot pie soup! This soup is inspired by Chicken Pot Pie, a creamy chicken stew in a cake with a crispy, flaky golden brown pastry crust. This is a fairly hearty soup with a lot of vegetables, including onions, carrots, celery, potatoes, corn and peas in addition to chicken. The broth for this soup is made from chicken broth with cream to make it creamy, and butter and flour are used as a thickener. In addition to salt and pepper, The spice contains a mixture of sage, rosemary, thyme and garlic. I really enjoy this soup like this, but it lacks the pie crust element and to keep things simple, I like to serve it with freshly baked cookies! About all this is a fairly simple soup that is easy to prepare, super tasty and pure comfort in one bowl!
A soothing soup with all the flavors of Chicken Pot Pie!
Ingredient
- 4 tablespoons butter (or bacon fat)
- 1 cup Diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves of garlic, chopped
- 1 teaspoon chopped sage (or 1/2 teaspoon dried sage)
- 1 teaspoon chopped rosemary (or 1/2 teaspoon dried rosemary)
- 1/4 teaspoon chopped thyme (or 1/8 teaspoon dried thyme)
- 4 tablespoons flour (gluten-free rice flour)
- 6 cups chicken broth
- 2 cups chicken, boiled and shredded/diced
- 2 cups diced potatoes
- 1 cup of corn
- 1 cup peas
- 1/2 cup heavy/whipped cream
- salt and pepper to taste
- 1 tablespoon chopped persil (optional)
Direction
Melt the butter in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender for about 10-15 minutes.
Add garlic, sage, rosemary, thyme and cook until fragrant, about a Minute.
Pour in the flour, mix well and cook for a Minute.
Add broth, chicken and potatoes, bring to a boil, reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add the corn, peas and cream and cook until the corn and peas are warmed up about 3 minutes.
Season with salt and pepper and serve, garnished with freshly chopped persil!
- Option: Add sliced or chopped mushrooms with onions, carrots and celery.
- Option: Use 1 Pound of raw chicken breast or boneless, skinless thighs instead of cooked chicken. In Step 4, Pour into the pan, simmer until cooked, remove from the pan, dice or chop and return to the pan.
- Option: add 1/4 Cup Parmesan Cheese to the soup, melt and remove from heat.
- Option: add cooked and crumbled bacon!
- Option: add 2 tablespoons of white Miso paste. (Mix the Miso paste into 1/2 cup of the hot broth from the pot before mixing it back into the soup after removing the soup from the heat.)
- Option: Another gluten-free Option is to mix 2+ tablespoons of cornstarch in cold water and mix it into the soup towards the end of cooking; simmer until thickened after adding it!
- Option: serve with fresh cookies!
Nutritional information: calories 334, fat 19g (saturated 9g, Trans 0.3 g), Cholesterol 67mg, sodium 316mg, carbohydrates 26g (fiber 3G, sugar 7G), protein 14G
