Chicken Pot Pie sounds good - but you know what sounds better? Chicken Pot Pie Soup - what? As of March 10 - we are still enduring winter in Chicago. Ugh. Warm cozy soup sure sounded good for a Sunday evening.
When Bronwyn asked what we were having for dinner with hope and dreams in her eyes for Yellow Noodles - aka Kraft Mac and Cheese, I broke her heart - Chicken Pot Pie Soup. Hrmph! She was not too pleased. Thankfully she rebounded and got excited about a soup that had fresh green beans inside of it. Green beans are exciting, in their own way, I guess. Andy also helped make some amazing biscuits (more on those later) that were a huge hit with this soup.
So we have hope now that we've had our cozy soup - the weather appears to be warming, the sun is out, the mud is everywhere, everywhere. Mud in our shoes, in the dog paws, on the floor, on the rug, on the carpet, on the couch, on our pants, mud all over. So all this hoping for Spring, I forgot about the messy part of Spring. Now I have hope in my heart for Spring flowers to make all the mud worth it. I think this soup would be good any time. Good for the soul and helps to forget all the mud.
Chicken Pot Pie Soup
5 tablespoons unsalted butter, divided
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
1 teaspoon poultry seasoning
5 tablespoons all-purpose flour
1/3 cup dry white wine
4 cups chicken stock
1 bay leaf
1 cup fresh cut green beans
1/2 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons white wine vinegar
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
Stir in parsley and vinegar; season with salt and pepper, to taste.
Serve with Biscuits, if desired.
5 tablespoons unsalted butter, divided
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
1 teaspoon poultry seasoning
5 tablespoons all-purpose flour
1/3 cup dry white wine
4 cups chicken stock
1 bay leaf
1 cup fresh cut green beans
1/2 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons white wine vinegar
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
Stir in parsley and vinegar; season with salt and pepper, to taste.
Serve with Biscuits, if desired.
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