Lenny is gone this week.  Instead of cooking lots of “little” meals, I decided to work on a soup recipe, that ended up feeding a small army.  History repeating it’s self, like a few weeks ago when I made mac and cheese.  This soup recipe is GREAT, but after having for four nights in a row, I am ready for a burger.  And make it a double.  No, really this recipe rocks, just plan on serving with another mouth or two.  OY!

This soup was inspired by a couple recipes.  One I saw in a Food Network magazine and the other from Pinch of Yum.  Let’s start with the Food Network; they posted a recipe for a chicken pot pie soup recipe.  It looked amazing, but, I liked the idea of a thinner based soup, without a heavy crust.  There were a few things with the recipe that I was not so hip on, such as using water along with stock, butter and not much seasoning.  So … I changed that.  Then over at Pinch of Yum, they shared an easy peasy recipe for Cream of Chicken Soup, which I have not purchased in years, but do occasionally like to use in casseroles (will be using their idea moving forward).  What did I do, I incorporated a little of each and added my own twist.

I loaded up this soup recipe with sauteed chicken breast, lots of veggies, a heavy hand of minced fresh sage and lots of chicken stock.  No butter, just good for you olive oil.  Instead of baking a crust for the topping, I made giant croutons out of puff pastry.  I love working with puff pastry, but, I am going to admit something, I buy it!  I have toyed with the idea of making it, but that will have to wait for another time.  Normally, I try to make my soups cream free since we are watching Lenny’s cholesterol, since he was traveling I splurged and used some half and half.  Result?  Hearty, creamy and comfortable.  I am thinking this is going to be a regular soup during the chilly winter months!



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