Jul 27, 2011
Things I Love Thursday: Chicken Pot Pie Soup
Years ago I found out about this cafe that served Chicken Pot Pie Soup.
That sounded A-MAZ-ING to me!
I LOVE Chicken Pot Pie, and of course, my favorite part is the middle, so I was pretty sure I would like the soup.
And boy was I right!
It was perfection in a bowl. Simple. No elaborate ingredients. Not the least bit pretentious.
Only problem was that the cafe is about 45 minutes from my house, and not in a direction that I travel to much. Not exactly convenient. So we rarely go.
Cut to a couple weeks ago, my family was out and decided to try a new cafe that is again, not exactly in our back yard, and sure enough, they had chicken pot pie soup too!
I was skeptical that it would be as good as the other place, but I was wrong. Just as good!
But I was bummed because even though this place was closer, it was still not close enough to be convenient.
Soooo, I decide to try and recreate the soup myself. And wouldn't ya know, I DID IT! And it's SUPER SIMPLE!
And I am sharing with you so that you can enjoy the same goodness at home!
Chicken Pot Pie Soup:
4 Chicken Breasts, cooked and shredded, (or you could use a whole cooked chicken-just take the meat off the bone and discard skin)
1 small onion, chopped
2 stalks of celery, chopped
3 T. Butter
1 26oz. can Cream of Chicken Soup
1 Qt. Half and Half
2 C. Chicken Stock
2 12 oz. bags of frozen mixed vegetables
1 tsp.salt (or to taste)
1 tsp. pepper (or to taste)
1/4 tsp. garlic powder (or to taste)
1 C. shredded cheddar cheese
First, melt the butter in a large stock pot over medium heat. Add the onion and celery and saute until soft. Then add the cream of chicken soup and stir together for about 5 minutes. Next, slowly add the half and half while stirring. Once all the half-n-half is incorporated, add the chicken stock. Then, add salt, pepper, and garlic powder and continue to cook over medium heat for another 5 minutes until the flavors start to combine.
Next, add the frozen vegetables and shredded chicken. Bring to a boil over medium heat stirring constantly. Once the mixture is boiling, reduce to medium low and continue stirring as needed, for about 30 minutes. Remove from heat and stir in the shredded cheese until melted.
Serve with crackers or biscuits. (NOTE: This is a BIG recipe, but freezes well so you can have a second meal!)
There it is, easy as pie...chicken pot pie to be exact! :)
I am linking up with Diaper Diaries for Things I Love Thursday! Be sure to Check out all the other lovely Things on the list today!