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Happy Friday, friends!♥
I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.
Tonight is a taco date night “in” with my favorite guy,where we’re already planning to make round two of thosemezcal margs I shared with you yesterday. Then Saturday morning is brunchwith girlfriends, followed bya Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going tosee where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.
That said, Ido know one thing I’ll be doing this weekend for sure: eating the leftovers of thisode to pot pie filling.
Also known as Chicken Pot Pie Soup.
The inspiration for this simple soup recipe obviously came from its namesake. Or really, thefilling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…
…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.
Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)
Butthe filling — err,soup — is definitely the star of the party here.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, ittastes just like the delicious pot pie that inspired it.
Definitely the perfect comfort food for this time of year, and for lazy weekends such asthis one.
Hope that it warms you up too. Enjoy!
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- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 -10 servings 1x
Description
This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
Ingredients
Scale
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled andminced
- 4 ounces button or baby bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced
- 1 cupfrozen corn
- 1 cup frozen peas
- 1 teaspoon Italian seasoning,homemadeor store-bought
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in thegarlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually addin the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of thesoup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately,with crackers on top or on the side, if desired.
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posted on December 4, 2015 by Ali
Italian-Inspired, Main Dishes, Soups / Stews
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