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Thursday, November 14, 2013

Chicken Pot Pie Soup

Dinner tonight was A-MA-ZING!!

I really need to stop cooking such incredible food because I can't keep myself from overeating.  I probably had three bowls of this soup.

I was skeptical when reading the recipe if it would taste like chicken pot pie.  I have to be honest.  It didn't really taste like chicken pot pie to me, but more like a mixture of broccoli cheese soup and chicken pot pie.  That doesn't make it any less amazing though.

I am still stunned by how easily this came together.  Lately my prep work has been getting better.  I have all of the ingredients ready to add ahead of time, making for much smoother and quicker cooking.  The trick is to chop all of your veggies and meat, and to measure all liquids before you ever start cooking.

Aaron did not eat this soup.  He has a ridiculously strong aversion to broccoli and refused to even taste anything except the chicken.  I will definitely make this again, but I will probably do a little more tweaking and maybe even do another post.  I have a feeling by the time I'm finished tweaking it that the soup will taste completely different.  For Aaron's sake I will probably omit the broccoli (even though that's kind of my favorite part) and I might add some green beans, peas, and maybe some potatoes to make it taste more like chicken pot pie than broccoli cheese soup.

Chicken Pot Pie Soup

Source:  Adapted from Shugary Sweets

4 Tbsp unsalted butter
1/2 yellow onion, diced
3 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
1-2 cups broccoli florets, chopped
1 cup frozen corn
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup cream
1 cup milk (I used 2% but any kind would work)
1 tsp salt
1/2 tsp pepper
pinch crushed red pepper flakes
2 cups cooked chicken, chopped or shredded
1 cup cheddar cheese, shredded

For the pie crust crackers:
1 packaged 9 inch pie crust, cut into cracker sized pieces

Preheat the oven to 450 degrees.  Place the pie crust pieces on a baking sheet lined with foil.  Bake for 6-8 minutes, until the edges are golden brown and they are crisp like crackers.

You will probably break a few because they are pretty fragile once they're baked, but no worries because they still taste great.

Is your chicken cooked?  Are all of your veggies chopped?  Did you measure your liquids and shred your cheese?  Seriously, I know it sounds crazy but if you have all of this done already then you are only in for about 15 minutes of work and your soup will come together perfectly.  So go ahead and do it!

Melt the butter in a large pot on medium-high heat.

Once the butter is sizzling a bit add the onion, celery, and carrots.  Cook until the vegetables begin to soften, about 3-5 minutes.  Add the garlic and cook until fragrant, about 1 minute.

Add the broccoli and corn and stir to combine.  Reduce the heat to medium-low, add the flour, and stir to coat the vegetables a bit.

Pour in your chicken broth, cream, and milk and then stir in the salt, pepper, and crushed red pepper flakes.  Once the soup is bubbling add in the chicken, cover, and reduce the heat further to a low simmer.  Continue to cook on low for about 15 minutes.  Just before serving remove the pot from the heat.

Stir in the cheese and serve.

This soup is a meal in itself and needs no sides.  Simply add a few pieces of the cooked pie crust and enjoy!

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