Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Comfort food in a bowl, that is exactly what this soup is.  It's loaded with good things, and though the ingredients aren't rich, the end result certainly tastes like it.  If you must avoid gluten, you can eliminate the flour, and reserve a half cup of the broth and make a slurry with 4 Tablespoons of cornstarch and whisk it in at the end with the lemon juice.  Bring it up to a boil for a minute to thicken.  The perfect side is a buttered Mile High Biscuit!

3 ounces (6 T.) butter

1 1/2 cups diced onion

1 1/2 cups diced celery

1 1/2 cups white mushrooms, quartered

3/4 cup diced carrots

1 Tablespoon minced garlic

2 1/2 cups unpeeled, diced red potatoes

1/4 cup + 2 T. flour

3 Tablespoons dry sherry

7 cups chicken stock

3 cups cooked, shredded chicken

3 Tablespoons fresh thyme, chopped

1 large whole bay leaf

salt and pepper, to taste

3/4 cup frozen sweet corn kernels

3/4 cup frozen sweet peas

3 Tablespoons finely chopped parsley

1 Tablespoon lemon juice

Melt the butter in a soup pot over medium high heat.  Sweat (cook until soft without browning) the onion, celery, mushrooms, carrots, and garlic until translucent.  Add the potatoes and cook for about 10 minutes longer. (Salt the vegetables and potatoes lightly.)  Add the flour and cook 2 minutes, stirring constantly.

Deglaze the pan with the sherry, scraping up the browned bits on the bottom, then stir in the broth, chicken, thyme, and bay leaves.  Bring up to a boil, the reduce the heat to a simmer and cook 15-20 minutes, until thickened.

Add the corn, peas, and lemon juice.  Taste and adjust the salt and pepper.

Makes about 3 quarts.

Add corn, peas, and lemon juice.

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