Chicken Pot Pie Soup
My 11th Recipe for 52 New Recipes in 2017 was Chicken Pot Pie Soup. I found this recipe in the Nordstrom Family Table Cookbook. This was the most perfect recipe for a cold or rainy day. It does take a little time but it was so delicious, that it was well worth it.
Chicken Pot Pie Soup
5 cups reduced-sodium chicken broth
2 skin-on, bone-in chicken breast halves (about 10 ounces each)
2 yellow onions, 1 thinly sliced and 1 chopped
Kosher salt
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1/4 teaspoon dried thyme
1/4 teaspoon black peppercorns
8 tablespoons (1 stick) unsalted butter
2 carrots, peeled and cut into 1/4-inch dice
6 white mushrooms, quartered
2 unpeeled red-skinned potatoes, cut into 1/4-inch dice
1/3 cup plus 1 tablespoon all-purpose flour
2 cups heavy cream
3/4 cup thawed frozen peas
Freshly ground black pepper
Combine broth and 1 cup water in a large saucepan. Add the chicken breast halves, sliced onion, and 1/2 teaspoon salt and bring to a simmer over high heat, skimming off the foam that rises to the surface. Add the 2 teaspoons parsley, thyme and peppercorns and partially cover the pot. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when pierced at the thickest part with the tip of a sharp knife, about 40 minutes. Strain into a heatproof bowl, reserving the broth. Transfer the chicken to a carving board and set aside to cool.
Melt 2 tablespoons of the butter in a large soup pot or Dutch oven over medium heat. Put the remaining 6 tablespoons butter in a heatproof medium bowl and let stand at room temperature to soften. Add the chopped onion, carrots, celery, and mushrooms to the pot and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Chicken Pot Pie Soup
5 cups reduced-sodium chicken broth
2 skin-on, bone-in chicken breast halves (about 10 ounces each)
2 yellow onions, 1 thinly sliced and 1 chopped
Kosher salt
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1/4 teaspoon dried thyme
1/4 teaspoon black peppercorns
8 tablespoons (1 stick) unsalted butter
2 carrots, peeled and cut into 1/4-inch dice
6 white mushrooms, quartered
2 unpeeled red-skinned potatoes, cut into 1/4-inch dice
1/3 cup plus 1 tablespoon all-purpose flour
2 cups heavy cream
3/4 cup thawed frozen peas
Freshly ground black pepper
Combine broth and 1 cup water in a large saucepan. Add the chicken breast halves, sliced onion, and 1/2 teaspoon salt and bring to a simmer over high heat, skimming off the foam that rises to the surface. Add the 2 teaspoons parsley, thyme and peppercorns and partially cover the pot. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when pierced at the thickest part with the tip of a sharp knife, about 40 minutes. Strain into a heatproof bowl, reserving the broth. Transfer the chicken to a carving board and set aside to cool.
Melt 2 tablespoons of the butter in a large soup pot or Dutch oven over medium heat. Put the remaining 6 tablespoons butter in a heatproof medium bowl and let stand at room temperature to soften. Add the chopped onion, carrots, celery, and mushrooms to the pot and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the potatoes and stir well. Add 4 cups of the reserved broth to the pot and bring to a simmer. (Save the remaining broth for another use.) Reduce the heat to medium-low and simmer for 30 minutes.
While the soup simmers, remove skin and bones from chicken and discard. With two forks, shred meat into bite-sized pieces.
Add the flour to the softened butter in a bowl and mash with a rubber spatula to make a smooth pasted. Whisk in about 2 cups of the cooking liquid to make a thin paste. Whisk this mixture into the pot and add the cream. Return to a simmer over medium heat. Simmer until the soup is velvety and lightly thickened, about 10 minutes. Add the shredded chicken and peas and cook until heated through, about 10 minutes more. Season the soup with salt and pepper.
Ladle into soup bowls, sprinkle with parsley, and serve hot.
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