Happy day , friends! ♥
I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one. Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter. That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling. Also known as Chicken Pot Pie Soup.
CHICKEN POT PIE SOUP
This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy. TOTAL TIME: 35 MINS
- PREP TIME: 20 MINS
- COOK TIME: 15 MINS
INGREDIENTS:
4 Tablespoons butter or olive oil 1 medium onion, peeled and diced 2 medium carrots, peeled and diced 2 celery stalks, diced 4 cloves garlic, peeled and minced 4 ounces button or baby bella mushrooms, diced 1/3 cup all-purpose or white whole wheat flour 3 cups chicken stock 2 cups milk 3 cups shredded cooked chicken 1 pound Yukon gold potatoes, diced 1 cup frozen corn 1 cup frozen peas 1 teaspoon Italian seasoning, homemade or store-bought 1/2 teaspoon salt 1/2 teaspoon freshly-cracked black pepper
DIRECTIONS:
1- Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant. 2- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined. 3- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through. 4- Taste the soup and season with additional salt and pepper, if needed. 5- Serve immediately, with crackers on top or on the side, if desired.
Source link : CHICKEN POT PIE SOUP RECIPE
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