BEST EVER CHICKEN POT PIE SOUP




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I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.
Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a winter season – but maybe I can drop the air conditioning down and shiver while I eat a steaming bowl of this delicious 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 and full of calories but that’s what makes it a comfort food classic.

INGREDIENTS
  • FOR THE PASTRY STICKS
  • 2 sheets frozen puff pastry, thawed per package instructions
  • 1 egg, beaten
  • FOR THE SOUP
  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • ground pepper and salt – to taste
  • 2 tablespoons cooking oil
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chicken base – or per the pkg instructions See Notes**
  • 1 cup water (for dissolving the chicken base)
  • 1 tablespoon minced garlic
  • ½ small yellow onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Pinch (about 1/4 tsp) fresh grated nutmeg, optional

INSTRUCTIONS
  1. Preheat oven to 350° F.
  2. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
  3. Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
  4. Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.
  5. Then into the same large skillet, melt butter and saute the onions until they soften; about three minutes. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux — you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency
  6. Serve with puff pastry sticks.
NOTES
Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish.You may substitute chicken broth for the chicken base/water combo, however, the soup it will not have the same rich chicken flavor. I definitely recommend using the chicken base which has a more concentrated chicken flavor.

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