Do you guys like how I take the same shot of soup every time a post a soup recipe lately (you know, the red pot (that needs a bleaching) and the cheap ladle dunking in)? There’s something that’s just so comforting about a big pot of soup, so how do I resist taking a photo of it? Nothing classy about it, just a pot loaded full of that home-style goodness that will take you back to those delicious meals yours Grandma would make.
Oh this soup. Could I say enough good things about it? It is seriously the ultimate comfort food. It tastes just like chicken pot pie but in soup form. I made Chicken Pot Pie Crumble yesterday for guests and it reminded me that I’ve been wanting to try it in a soup version. Now, I don’t know which one I like better, that crumble or this soup. I do like the addition of potatoes in the soup as it gives it just a little something more. I’ve never been a big fan of the pie crust with chicken pot pie and I don’t like the soggy crust on bottom, so the chicken pot pie crumble is the only kind I ever make, with that said I wanted a biscuit for these (that is much like that crumble) rather than a slice of crust. If you prefer pie crust over a crumble/biscuit chicken pot pie then you could garnish them with pie crust portions, or you could try it out with biscuits because you’ll likely convert too :).
On another note, I learned something incredible today. I can now peel carrots in half the time it’s taken me for the last 20 years. Why didn’t I ever realize you can peel both directions, back and forth and get it done twice as fast (as long as you aren’t holding it too close to your hands then things could get ugly)? Things you can figure out when your in a rush. Most of you probably already peel them that way and I’m just way behind on things. I’d spend 30 minutes peeling carrots if it meant I got some of this soup though. Enjoy!
**This recipe has been updated on 9/15/14. I decided it works much better to make the roux (butter/flour mixture) separate from the soup and after the veggies have boiled and cooked. If you cook the roux/béchamel with the soup that long at that high of a heat it’s likely it can separate leaving you with a soup that isn’t as thick and creamy. So now it is perfect :).
- 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
- 5 1/2 Tbsp butter
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced celery (about 3 stalks)
- 1 cup peeled and diced carrots (about 2 carrots)
- 1 (15 oz) can low-sodium chicken broth
- 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried crushed rosemary
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen or fresh peas
- 2 1/2 cups milk
- 6 Tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 tsp lemon juice
- 1 recipe parmesan drop biscuits, recipe follows
- In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
- In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
- Remove bay leaf and serve warm with Parmesan Drop Biscuits.
- Recipe Source: Cooking Classy
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
- 6 Tbsp butter (I used salted)
- 2 oz finely shredded parmesan cheese
- 1/2 cup milk
- 1/4 cup heavy cream
- Preheat oven to 450 degrees. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper for 30 seconds. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until evenly distributed it comes together like the size of peas. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky). Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet. Bake in preheated oven until golden, about 10 minutes. Remove from oven and cool on wire rack.
- Recipe Source: Cooking Classy