Chicken Pot Pie – SOUP!!!

I love soups.  You can probably tell by the number of posts about the topic.  Creamy soups, brothy soups, chilis – my tastes run the gamut.  When working at Breadworks, and putting together a soup each day, we came up with the idea of making a Chicken Pot Pie Soup and topping it with a baked ‘lid’ of puff pastry.  The pastry fit the bill and made for a fun adaptation of one of my favorite dishes.

This past Friday brought an opportunity to make this soup again.  Looking around the kitchen, I had a number of options for making a soup with what was on hand.  Chicken Pot Pie Soup jumped into my consciousness and the decision was made.  Depending on what’s on hand this soup can come together really quickly.  Leftover poached or roasted chicken makes this one really simple.  Adding the red pepper and peas after the soup has finished will keep the colors vibrant.  So, here we go…

Chicken Pot Pie Soup

2 Tbls olive oil

1 large onion, chopped or diced

3-4 ribs celery, diced

1 stick butter

2/3  cup all purpose flour

2 quarts chicken broth

2-3 cups of diced potatoes

1/2 tsp each: dried rosemary, sage, savory, thyme and tarragon

salt and pepper to taste

pinch cayenne pepper

2 cups half and half or heavy whipping cream

3-4 cups cooked chicken, cut into bite sized pieces

1 1/2 cups small diced carrots

1/2 cup minced red bell pepper

1 cup frozen peas

Heat the olive oil in a soup pot and saute the onion and celery until the onion is very soft.  Add the butter and melt.  Stir in the flour to make a roux and cook for 2-3 minutes.  Add the broth and stir until smoothed out.  Add the potatoes and seasonings and bring the soup to a simmer.  Cook until the potatoes are almost tender, then add the carrots.  Cook until the potatoes are very tender and the carrots have softened, but still have some texture, about 10 minutes.  Add the chicken and the cream and heat thoroughly.  Taste for additional seasoning and add the red pepper and peas.  The heat from the soup will thaw the peas and warm the pepper, but their color will remain bright.  Serve immediately. 

This soup is great served in a bread bowl (available from Breadworks – order the day before, or take your chances), and what an impressive presentation!



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