Chicken Pot Pie Soup
November just calls out for a chicken pot pie. We usually have a lot of poultry left over and the blustery, gray weather demands something that will warm you to your toes. The only issue is that I just made pie crust for Thanksgiving, thank you, and I’m not keen to dive into a project the week after creating a divine feast from scratch. Also, what if we have no turkey (or chicken) left over and I’d rather grab a rotisserie chicken from the grocery store to really give myself an easy button. This creamy, comforting, herby soup hits all the same notes as chicken pot pie, but without the bother of rolling and prebaking crust. I can plop it all in a slow cooker or dutch oven and let it burble its way throughout the day waiting for dinner time. Yes, I think I can manage that even the week after Thanksgiving and maybe even a random flustered Tuesday evening.
Ingredients:
Makes 8 servings
1 tablespoon butter
1 onion, diced
4 carrots, chopped
4 stalks celery, chopped
4 cloves of garlic, diced
1 teaspoon salt
pepper to taste
2 tablespoons fresh thyme
2 tablespoons flour (you can sub gluten free flour here!)
4 small potatoes, diced
1 rotisserie chicken, shredded
1 ½ cups whole milk (you can sub canned coconut milk for dairy free)
about 6 cups chicken broth
juice of half a lemon
Directions:
In a large dutch oven or pot, melt the butter. Add the diced onion and garlic and let them cook on medium low for about 5 minutes. I like to add a vegetable and let it cook while I chop the next veggies. It layers the flavors so well! Add the carrots and celery and stir well. Let them cook until starting to get brown bits on the bottom of the pan. Add the salt, pepper, and thyme and stir through. Sprinkle the flour over top and give it a stir. Place the potatoes and shredded chicken in the pot and stir together. Pour over the milk then add enough broth to just cover the chicken and veggies. Cover with a lid and simmer for about 30-40 minutes or until the potatoes and carrots are tender and the soup has thickened a bit from the cooking of the flour. Before serving add a squeeze of lemon juice to brighten it all up! Enjoy!
