This is a mellow enhanced soup, like a smooth potato soup. Season the soup with a lot of dark pepper and only a smidgen of salt, contingent obviously upon the sort of juices you use for the base. In the event that you utilized canned or locally acquired stock in the container, you may not require extra salt. Likewise, on the off chance that you utilize a salted rotisserie chicken, twofold check the flavoring before including progressively salt.
We love this soup presented with saltines, or the yummy little shellfish wafers presented previously. For some additional enjoyment, cut cake hull into strips and prepare until sautéed. Dunk the covering into the soup and get the entire pot pie experience!
It's most likely no enormous amazement that we love genial, comfortable, chicken based solace nourishments here at SRFD. One of our record-breaking top choices is this flavorful Chicken Pot Pie with Herb Biscuits. Trying to say I wouldn't control your off-base; it's insane acceptable and will likely be next in our Sunday Family Dinner turn, particularly since I have this great custom made chicken stock in the cooler!
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Ingredients
For the chicken:
- 3 1/2 - 4 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1 teaspoon fresh ground black pepper
- a few sprigs fresh thyme
- 3 boneless skinless chicken breasts (or 3 cups diced, cooked chicken i.e. rotisserie)
For the soup:
- 5 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 1/3 cup unbleached all-purpose flour
- 3 1/2 cups chicken broth or stock
- 2 cups whole milk or half-and-half
- 2 russet potatoes peeled and diced
- 1 cup frozen peas
- 3 cups diced cooked chicken
- 1/2 teaspoon salt
- 1-2 teaspoons fresh ground black pepper
Instructions
To make the chicken:
- (Skip this step if you want to use rotisserie chicken or already have cooked chicken on hand.)
- Combine the chicken broth, 1/4 teaspoon salt, 1 teaspoon fresh ground black pepper and thyme springs in a large skillet or sauté pan with a tight fitting lid. Bring the mixture to a boil, then add the chicken breasts making sure they fit in a single layer. Reduce the heat to a simmer and cook, uncovered for 15 minutes, turning the chicken breasts once. Turn off the heat (but don’t move the pan) and cover the pan. Allow the chicken to rest in the hot broth and finish cooking for another 15 to 20 minutes while preparing the soup ingredients. Remove the chicken from the pan and cut into bite sized pieces. Set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the soup.
To make the soup:
- Melt the butter in a heavy bottom dutch oven or soup pot, over medium heat. Add the onion, celery and carrots and sauté until the carrots are slightly soft, about 5 minutes. Stir in 1/3 cup of flour and blend until all vegetables are covered. Continue cooking the vegetable/flour mixture for 2-3 minutes, stirring constantly. Gradually add the chicken broth and milk, and then the potatoes. Bring the soup to a simmer, then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the potatoes are tender, about 20-30 minutes. Remove the lid and add the diced chicken and frozen peas. Stir gently and cook for just a few minutes, or just until the chicken is warmed through. Season with salt and plenty of fresh ground black pepper. Check the seasoning and adjust if needed. Serve immediately with crackers or crusty bread.
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