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Chicken Pot Pie Soup

I found a variation of this recipe online and just had to try it, I love the kind of chicken pie they make them in England and this is the soup version. It can be frozen, so you have extra for the cold winter evenings or if you don’t want to cook all day in the kitchen. It takes a little time to create, but is definitely worth the effort. What takes up most of the shopping list is the amount of spices in the soup.

CHICKEN POT PIE SOUP
6-8 SERVINGS

500 G POTATOES
300 G CARROTS
2 ONIONS
150 G CELERY STALKS
30 G BUTTER
1 TSP. PAPRIKA
1 TSP. GROUND PEPPER
1 TSP. SALT
½ TSP. GARLIC POWDER
½ TSP. GROUND CORIANDER
½ TSP. DRIED DILL
1/4 TSP. CRUSHED CHILI FLAKES
1 L. CHICKEN STOCK
400 G COOKED CHICKEN OR TURKEY, CUT INTO 1 CM CUBES.
350 ML. CREAM OR MILK
3 TBSP. FLOUR
300 G FROZEN PEAS

Prepare the vegetables, peel and wash the potatoes, carrots, onions and celery and cut them all into 1 cm pieces.

Boil the potatoes, approx. 10-15 min, drain the water and set them aside.

Melt the butter in a large pot and cook the carrots for 2.3 min.

Add onions, celery and spices. Cook the onions soft and transparent, but without taking colour.

Add the stock.

Turn up the heat and let the soup simmer for 10 min.

Make a mixture of flour and 100 ml cream or milk.

Pour the rest of the cream into the soup.

Add the flour mixture.

Then add meat, potatoes and peas.

Cook the soup at medium-low heat for 30-40 min until the soup thickens.

Season with salt and pepper.

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