ZOUP CHICKEN POT PIE RECIPES

CHICKEN POT PIE SOUP RECIPE | SOUTHERN LIVING

Chicken Pot Pie Soup Recipe | Southern Living image

Comforting, warm, and delicious—this Chicken Pot Pie Soup is all of our favorite things in one dish. We’ve turned Chicken Pot Pie, a classic Sothern dish, into an easy-to-achieve soup that will warm up any cold winter night. While there’s no denying that we love the original, this soup will help you replicate the flavor with a little less pressure because you’re just tossing all the ingredients into your trusty Dutch Oven. If you find yourself short on time during busy weeks, you can speed up the cooking time by substituting shredded, store-bought rotisserie chicken for the bone-in chicken breasts that the recipe calls for. And if you prefer to skip the wine you can, but you’ll need to replace it with chicken stock. Most importantly, make sure you have plenty of fresh-baked biscuits on hand to serve with the soup to ensure that everyone enjoys the true flavor of a Chicken Pot Pie.

Provided by Southern Living

Total Time 1 hours 0 minutes

Yield Serves 6 (serving size: about 1 cup)

Number Of Ingredients 19

Ingredients

2 bone-in, skin-on chicken breasts (about 2 lb.)
1/2 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
1/4 cup unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 cup chopped carrot (about 2 medium carrots)
3/4 cup chopped celery (about 2 stalks)
1 tablespoon minced garlic (about 3 garlic cloves)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup all-purpose flour
1/2 cup dry white wine
4 cups chicken broth
1 cup frozen green peas, thawed
1/2 cup heavy whipping cream
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice (from 1 lemon)
1 (12-oz.) can refrigerated biscuits, prepared according to pkg. directions, for serving

Steps:

Heat a Dutch oven over medium. Place chicken, skin-side down, in Dutch oven, and cook until golden brown, most of the fat has rendered out, and skin is crispy, about 10 minutes. Transfer chicken to a plate, reserving drippings in Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of the salt.
Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute. Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.
Simmer, partially covered, stirring occasionally, until a thermometer inserted into thickest part of chicken registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.
Add shredded chicken to Dutch oven over medium-low; stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.

CHICKEN POT PIE SOUP RECIPE BY TASTY

Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

Heat oil in large pot on medium high heat.
Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in butter and melt.
Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
Add the chicken stock and half and half and stir to combine.
Season with pepper, thyme, and nutmeg and allow to come to a boil.
Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
Season with salt.
Optional - garnish with cookie sized pieces of pie crust.
Enjoy!

Nutrition Facts : Calories 638 calories, CarbohydrateContent 41 grams, FatContent 44 grams, FiberContent 4 grams, ProteinContent 18 grams, SugarContent 12 grams

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CHICKEN POTPIE SOUP RECIPE: HOW TO MAKE IT

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