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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Recipe:  Chicken Soup Pot Pie Soup

Ingredients:

  • 1 tablespoon olive oil
  • 2 lb chicken breast, bone and skinned removed
  • 1 small yellow onion, minced
  • 2 celery stalks, roughly chopped
  • 2 carrots, scrubbed clean, and roughly chopped
  • 1 garlic clove, finely minced
  • 2 tablespoons fresh sage, finely minced
  • 2 cups frozen peans
  • 1/2 cup ap flour
  • 1 russet, peeled and cut into small chunks
  • 5 1/2 cups chicken stock
  • 2/3 cup half and half
  • puff pastry, thaw according to package directions

How To:

  1. Heat the olive oil in a large dutch oven.
  2. Cut the chicken into bite sized pieces.
  3. Season with salt and pepper. Add to the dutch oven.
  4. Over medium heat, cook the chicken for 6 minutes, stirring very often.
  5. Remove the chicken and place in a mixing bowl.
  6. Add the onion the dutch oven, stir and cook for 3 minutes.
  7. Add the carrots, potato and celery, stir and cook for 3 minutes.
  8. Add the garlic and sage; stir.
  9. Sprinkle 1/4 cup of the flour over the veggie mixture.
  10. Stir to remove any flour lumps.
  11. Add the chicken back to the dutch oven; stir.
  12. Add the stock, stir and lower heat to a simmer. Cook for 15 minutes.
  13. According to the directions of the puff pastry you purchased, preheat the oven.
  14. Roll out the dough and cut out circles that will fit into the serving bowls you will be using.
  15. Bake according to the direction on the package.
  16. Remove from the oven and set aside.
  17. In a small jar with a lid, add the remaining 1/4 cup flour and the half and half.
  18. Shake well to combine.
  19. Add to the soup mixture in the dutch oven.
  20. Stir and simmer over very low heat for 10 minutes.
  21. You will need to continue stirring every so often, so that it does not stick to the pan.
  22. Add the frozen peas.
  23. Stir, and let cook for 2 minutes.
  24. Ladle the soup into the bowls.
  25. Top with a cooked puff pastry circle.
  26. Serve.
  27. Eat.

 

 

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