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.

Chicken Corn Chowder

I love this soup! It is definitely one of my favorites. I can't even begin to tell you how delicious this soup is. One of the things I love about it is that there is no pasta and no potatoes. Don't get me wrong - I love pasta and potatoes but if you are trying to watch carb intake, those are not exactly great things to have in your kitchen! So if you want a super easy and absolutely delicious soup, this is the one for you! Serve this soup with the Holiday Crescent Rolls for a really yummy combo.

Chicken Corn Chowder

Slightly adapted from The Sister's Cafe
Time: approx 1 to 1 1/2 hours

Makes: approx. 9-10 good-sized servings

Ingredients:

2 Tablespoons extra virgin olive oil
3 stalks of celery, finely chopped
1 medium bell pepper, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely shredded
1 jalapeno, finely chopped, seeds and membrane removed (do not omit)
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans or 1 28 oz carton chicken stock
3 Tablespoons flour
1 can whole kernel corn, drained
2 large chicken breasts, cooked and shredded
1/2 cup sour cream
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

Directions:

Place olive oil in a large pot over medium heat.
Saute celery, bell pepper, onion and jalapeno until softened {if you are like me and are scared of jalapeno peppers, use disposable latex gloves to cut, remove the seeds and membrane (which is the white part on the inside of the pepper that the seeds are attached to), and chop. I promise this works really well for keeping all the spice off your hands and out of the soup but still keeping that indispensable flavor the pepper gives}.
Stir in garlic and ham; cook for another 3 minutes.
Whisk the broth with the flour in a large bowl then stir into soup.
Stir in corn and chicken. Bring to a low boil and reduce heat. {If you get the soup to this point but don't want to serve it for a while, you can transfer the soup to a crock pot and cook it on low until you are closer to being ready to serve. Then, about 5 minutes before serving, complete the last step so everything is warm.}
Whisk together the sour cream and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese.
Simmer until ready to serve.

Potato Soup

I have had this recipe forever and don't remember where it came from. I make it a habit to make it every year when the weather turns colder and soup can return to the table without being ridiculed. And potato soup is one of my all time favorite soups!! I am a big soup lover and I love potatoes equally as much as I love soup so this is a fantastic combo for me! In addition to tasting wonderful, this is pretty quick and easy - another plus.

Potato Soup

Makes: 8-10 servings

6 cups peeled and diced potatoes (smaller than 1”)

½ cup each celery, carrots, and onions, finely chopped

2-4 bay leaves

Chicken broth (or water)

Salt and pepper to taste

1 (10-1/2oz) can cream of chicken soup

1 cup sour cream

1 cup milk

Chives, finely shopped (optional)

Directions:

Put celery, carrot, onion, bay leaves, salt and pepper in a stockpot and cover with broth. Cook until soft. Add potatoes and more broth to cover. Boil until potatoes are soft, but not mushy (approx. 25 minutes).

Whisk soup and sour cream in a bowl until smooth. Add to potatoes. Add milk until desired consistency. Stir lightly so as not to break up potatoes much. Garnish with chives.

Variations: links of cooked sausage, cooked ham, bacon, paprika

Substitute: sour cream based ranch or onion dip for sour cream.

Note: This soup also freezes pretty well. Just make it up as the directions state and put into a freezer safe container or baggie after completely cooled. Thaw in the refrigerator.