After a few days of almost summer-like weather, we’re back to soup weather. It’s in the 50s and raining. I miss the warm weather already! Although, this soup is helping make the day a little brighter and warmer.
I tried out this recipe as part of the latest recipe swap – the theme was chicken. Chicken pot pie is such a comfort-food staple and this soup really captures the flavors of it.
Chicken Pot Pie Soup
(from Dough See Dough)
For the crust:
2 c. all purpose flour
2/3 c. shortening
1 t. salt
1/3 c. milk
For the soup:
2 t. olive oil, divided
2 chicken breasts, cooked and diced or shredded
2 medium potatoes, peeled and diced
3 celery stalks, diced
2 medium carrots, peeled and diced
1 medium onion, diced
1/2 c. all purpose flour
5 c. chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen peas
Salt and pepper, to taste
To make the crust: In a large bowl, stir together the flour and salt. Cut in the shortening until well blended and mixture is crumbly. Gently stir in the milk with a fork and mix until just combined. Pat dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes.
Preheat oven to 425F degees. Roll the dough out on a well-floured surface to 1/8″ thick. Cut into 3″ circles with a biscuit or cookie cutter. Lay dough on a lined baking sheet and bake for 12 – 15 minutes, or until lightly browned on top. Set aside.
To make the soup: Heat 1 teaspoon of the olive oil in a large dutch oven over medium high heat. Add the potatoes, celery, carrots, and onion to the dutch oven and cook until the onions are soft and translucent.
Stir in the flour to coat vegetables well. Slowly stir in thechicken broth,1 cup at a time. Bring the soup to a boil and reduce heat to a simmer. Simmer until soup thickens then add in corn, peas and chicken. Stir and cook until peas are heated through.
Serve soup hot with pie crust.
You can see what the others bloggers made for the swap below. Thanks, Sarah, for hosting!