Chicken Pot Pie Soup
1½ pounds red potatoes, washed and dried, chopped into one-and-a-half inch cubes with skin left on
5 carrots, diced
3 celery sticks, diced
1 large yellow onion, diced
2 cloves minced garlic
1 cup frozen green peas, defrosted
3 uncooked chicken breasts, cut into one-and-a-half inch cubes and seasoned with salt & pepper
½ cup almond milk
8 cups chicken stock, homemade if possible
¾ cups white wine or vermouth
2-3 tablespoons olive oil
½ cup flour
1-2 teaspoons salt & pepper
5-6 sage leaves finely chopped
2 tablespoons thyme finely chopped
Frozen puff pastry shells
Preheat the oven to 425 degrees.
Heat olive oil in a large soup pot on medium-high until shimmering, then add carrots, celery, and onion. Sprinkle with a bit of salt and pepper and sauté for 6 minutes. Add garlic, sage, and thyme then cook for 2 more minutes.
Add the flour, and combine thoroughly. Cook for 3 minutes, stirring regularly.
Slowly stir in the chicken stock and wine, bring to a boil, and simmer for 5 minutes.
While the soup is simmering put the frozen puff pastry shells in the oven and bake (usually about 20 minutes at 425 degrees).
Next stir in 1 teaspoon salt and pepper and the almond milk. Add the cubed chicken and chopped potatoes to the pot and simmer for at least 10 minutes, until potatoes are tender.
Finally, add the defrosted peas just before serving and cook for 3 minutes.
Serve the soup hot with puff pastry shell on top.
Chicken Pot Pie Soup… the ultimate comfort food. Full of veggies, chicken and tons of soothing flavors, it's just what your belly ordered!! Please visit my blog Taste and See for more delicious recipes!
Friday, February 19, 2016 - 8:31am