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Chicken Pot Pie Soup Recipe

   
 

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     Chicken Pot Pie Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   81/2 cups

Ingredients
4 Tbsp unsalted butter
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 tsp garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
2 Tbsp dry sherry
 
5 cups chicken broth
2 cups cooked chicken, shredded
2 Tbsp chopped fresh thyme
1 bay leaf
1/2 tsp kosher salt 1/4 tsp black pepper
Pinch of ground nutmeg
11/2 cup frozen corn kernels 1/2 cup frozen green peas
2 Tbsp chopped fresh parsley 2 tsp fresh lemon juice
salt and pepper to taste

Instructions
Puff Pastry Croutons 1 sheet purchased puff pastry, thawed 1 egg 1 Tbsp water kosher salt, paprika, and grated Parmesan Puff Pastry Croutons 1 Preheat oven to 450; line a baking sheet with parchment paper. 2 Roll pastry out on a lightly floured work surface to 1/4 thick. Beat egg with water, then brush over dough. 3 Sprinkle dough lightly with salt, paprika, and Parmesan, and cut into 1 1/2 squares. Transfer tot he prepared baking sheet and bake 15-20 minutes or until golden.
1 Sweat onion, celery, mushrooms, carrot, and garlic in butter in a large pot over medium-high heat. Cook 3-4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1-2 minutes. 2 Deglaze with sherry, then stir in the broth, chicken, and seasonings. Bring to a boil, reduce heat to medium, and simmer 10-15 minutes, or until thickened. 3 Add corn, peas, parsley, and lemon juice. Season with salt and pepper.


Originally Submitted
10/27/2013





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