Lunch / Dinner
Chicken Pot Pie Soup
While it’s reminiscent of the pot pies of old, this recipe bucks tradition, turning all those flavors you remember into a soup. It’s still thick and rich with the same vegetables as the original. But there’s one thing this soup is missing—time invested in the kitchen. And who’s got a problem with that?
Ingredients
FOR THE CROUTONS, ROLL OUT:
SPRINKLE:
FOR THE SOUP, SWEAT:
DEGLAZE:
ADD:
Puff pastry croutons are a worthy replacement for pot pie's typical crust. Prepare them first, then start the soup while they're baking in the oven!
Instructions
Preheat oven to 450°. Line a baking sheet with parchment paper.
For the croutons, roll out pastry on a lightly floured work surface to ¼-inch thick. Beat egg with water, then brush over pastry.
Sprinkle pastry lightly with salt, paprika, and Parmesan; cut into 1½-inch squares. Bake croutons on prepared baking sheet until golden, 15–20 minutes.
For the soup, sweat onions, celery, mushrooms, carrot, and garlic in butter in a pot over medium-high heat; cook 3–4 minutes, then stir in potatoes and cook 3 minutes more. Whisk in flour; cook 1–2 minutes.
Deglaze pot with sherry, then stir in broth, chicken, thyme, salt, pepper, nutmeg, and bay leaf. Bring soup to a boil, reduce heat to medium, and simmer until thickened, 10–15 minutes.
Add corn, peas, parsley, and lemon juice. Season soup with salt and pepper.
Season the puff pastry sheet with salt, paprika, and Parmesan, then use a pizza wheel to cut it into squares.
Sprinkle flour over sweated vegetables; stir constantly to coat and to prevent the flour from scorching.
Add the chicken and seasonings to the soup — leftover or rotisserie chicken works great here.
Stir in the peas and parsley just before serving. Otherwise, their color will fade.
Nutritional Facts
Nutritional Facts
Per cup soup + ¼ cup croutons
Calories: 254
% Daily Value*
Total Fat 12g 18%
Sodium 429mg 17%
Carbs 20g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.