Chicken Pot Pie Soup
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
36
Spice
34
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 medium
Russet Potatoes (peeled and diced)1 tbsp
Bouillon (flavoring)1 cup
Vegetable Oil1 small
White Onion (diced 1/4 cup)2 stalks
Celery (1/2 cup, diced)1 cup
All-Purpose Flour2 tsps
Italian Seasoning1 tsp
Cracked Black Pepper680 g
Mixed Vegetable (frozen)1 cup
Heavy Cream1 pinch
Sea SaltDirections:
1
Add diced potatoes to a large bowl filled with cold water
2
Set aside
3
Bring 2 quarts of water to a boil
4
Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes
5
Remove the chicken to a plate to cool
6
Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes
7
Dice the chicken when cooled
8
In a large skillet, heat the oil over medium-high heat
9
Add the onions and the celery cooking until translucent, 2 minutes
10
Stir in the flour and whisk until it forms a roux
11
Add the Italian seasoning and pepper; cook for 3 more minutes
12
Whisk the roux into the broth and bring back up to a boil
13
Drain the potatoes
14
Add the potatoes and the chicken to the broth over low heat
15
Stir in the frozen vegetables
16
Place a lid on top and simmer until the potatoes are tender, about 15 minutes
17
Stir in cream and a pinch of sea salt and cook for 5 more minutes
18
Preheat the oven as directed on the pie crust package
19
Lay the pie crust on a baking sheet and place into the oven
20
Cook according to package instructions, or until the pie crust is golden brown
21
When the crust has cooled, break up into pieces
22
Ladle the soup into bowls and garnish with the pie crust