Chicken Pot Pie Soup

The origins of Chicken Pot Pie Soup can be traced back to the traditional chicken pot pie, a dish that has roots in both American and European cuisine. Chicken pot pie itself is a savory pie filled with chicken, vegetables, and a creamy sauce, often enclosed in a flaky crust. This dish became popular in the United States during the 19th century, particularly as a way to utilize leftovers and create a hearty, filling meal.

Chicken Pot Pie Soup is a modern twist on this classic, capturing the essence of the traditional dish but transforming it into a soup that can be enjoyed with a spoon. This adaptation allows for the same rich flavors and comforting textures without the need for a pastry crust, making it a quicker and sometimes lighter option.

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Nutritional Benefits

Chicken Pot Pie Soup offers several nutritional benefits:

Protein: Chicken provides a good source of lean protein, essential for muscle repair and growth.

Vitamins and Minerals: The vegetables in the soup, such as carrots, peas, and celery, contribute vitamins A, C, and K, as well as folate and fiber.

Hydration As a soup, it helps with hydration, especially in cold weather when people may not drink as much water.

Healthy Fats: Using a moderate amount of butter or olive oil adds flavor and provides healthy fats.

Ingredients

To prepare Chicken Pot Pie Soup, you will need the following ingredients:

- 2 tablespoons butter

- 1 tablespoon olive oil

- 1 medium onion, diced

- 2 cloves garlic, minced

- 2 medium carrots, diced

- 2 celery stalks, diced

- 1/4 cup all-purpose flour

- 4 cups chicken broth

- 1 cup milk or half-and-half

- 2 cups cooked chicken, shredded or cubed

- 1 cup frozen peas

- 1 cup frozen corn

- 1 teaspoon dried thyme

- 1 teaspoon dried parsley

- Salt and pepper to taste

- Optional: Puff pastry croutons or biscuits for serving

Step-by-Step Instructions

1. Prepare the Base

- In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.

- Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

2. Create the Roux

- Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1-2 minutes, stirring constantly to prevent burning.

3. Add the Liquids

- Gradually pour in the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Incorporate the Dairy

- Add the milk or half-and-half to the pot, stirring to combine. Allow the soup to simmer for about 5 minutes, or until it begins to thicken.

5. Add Chicken and Vegetables

- Stir in the cooked chicken, frozen peas, and frozen corn. Add the dried thyme, dried parsley, salt, and pepper to taste. Simmer for another 10 minutes, allowing the flavors to meld together.

6. Adjust Seasoning and Serve

- Taste the soup and adjust the seasoning if necessary. If you prefer a thicker consistency, you can let the soup simmer a bit longer or add a slurry of flour and water.

- Serve hot, optionally with puff pastry croutons or biscuits on the side for a true pot pie experience.

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