Thursday, January 26, 2012

Chicken Pot Pie Soup

This soup is really, really delicious. It actually tastes so similar to chicken pot pie {just in soup form}. And I since I really love me some chicken pot pie, I really love this soup.

It's perfect for the cold winter weather we've been having.

Chicken Pot Pie Soup
Recipe from Cooking During Stolen Moments

1 tsp oil
1 onion, diced
3-4 carrots, diced
3-4 stalks celery, diced
4 cloves of garlic, minced
Salt and pepper, to taste 4 cups chicken stock or broth
2-3 potatoes, peeled and diced
2 cups diced chicken
1/2 tsp dried dill or fresh dill, optional
3 Tbsp. butter or margarine
3 Tbsp. flour
1 1/2 cups milk
Pie crust

Heat oil in a large stockpot. Add onions, carrots and celery. Cook for 2 minutes. Add garlic, season to taste with salt and pepper. Cook an additional 3 minutes. Stir in chicken stock. Bring to a boil; reduce heat, cover and simmer as long as desired, but at least 5 minutes.
Add potatoes and bring soup back to a boil. Reduce heat and boil gently until potatoes are tender. {If using fresh dill, add a few sprigs in with the potatoes and then remove when the potatoes are done.} Stir in chicken.
In a separate pot, melt butter or margarine. Stir in flour and cook 2 minutes. Whisk in milk, bring to a boil and cook until slightly thickened. {You want to create a roux. Go to this link to learn more about creating a roux.} Slowly stir into soup, bring to a boil and simmer until soup is thickened to desired consistency. Stir in optional dill and season again with salt and pepper to taste.

While the soup simmers, roll out pie crust and cut it out into desired shapes. Bake at 350 degrees for 10-15 minutes, just until lightly browned.
To serve, place shapes of pie crust in each bowl and add soup; top with more pie crust shapes. Enjoy!
As you can see, I was too lazy to cut my pie crust into fun shapes. I just baked it up and broke it into pieces.

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