Chicken Pot Pie Soup

Chicken Pot Pie Soup 

Chicken Pot Pie Soup with Gnocchi

If you are searching for a comforting, warm, filling, and delicious bowl of soup, I have the recipe for you.  My Chicken Pot Pie Soup is easy to make, full of vegetables, and will warm up your insides.  With the familiar flavors of a chicken pot pie and oyster crackers to mimic pie crust, this soup will make you happy.  Plus, with all the snow and cold temperature across the United States this week, I think we could all use a warm bowl of soup!  Recipe below!

One great thing about this soup is that you can add your favorite vegetables.  My favorite combination includes leeks, green beans, carrots, lima beans, and peas.  But if you don't love one of those, just leave it out!  If you have never cooked with a leek before, I would highly recommend trying one.  Leeks are part of the onion family, and they bring another subtle flavor to the soup.  When buying leeks, look for ones with a lot of white and light green parts.  The dark green is bitter and tough.  So when cooking with leeks, you just use the white and light green parts.  Also, make sure to wash your leeks really well!  With all the layers, dirt likes to sneak in.  Let me know if you give leeks a try! 

Chicken Pot Pie Soup

Yield: 8

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 4 Tbs. butter
• 1/2 onion - diced
• 1 leek - white and light green part thinly sliced
• 3 celery ribs - diced
• 5 carrots - peeled and cut in rounds
• 2 handfuls green beans - each green bean cut in half
• 1/2 tsp. dried rosemary
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 14 tsp. pepper
• 1 clove garlic - minced
• 3 Tbs. flour
• 4 c. chicken broth
• 2 c. half and half (or 1/2 c. cream and 1 1/2 c. milk)
• 2 cooked chicken breasts shredded (I use rotisserie chicken)
• 16 oz. potato gnocchi (found near pasta in the grocery store)
• 6 oz. frozen lima beans
• 8 oz. frozen peas
• Oyster crackers for serving

Instructions

1. In a large pot over medium heat, melt butter.
2. Add leek and onion. Cook until onion is translucent (about 5-7 minutes)
3. Add carrots, celery, green beans, salt, pepper, thyme, and rosemary. Cook until vegetables just barely start to soften (about 4 minutes). Stir occasionally so nothing burns on the bottom of the pot.
4. Add garlic and cook for 1 minute.
5. Sprinkle flour over veggies. Cook for 2 minutes stirring often (We want to cook out the raw flour taste.)
6. Add chicken broth and bring to a boil.
7. Add shredded chicken and half and half.  Bring to a boil.
8. Add gnocchi and cook for 3 minutes.
9. Add frozen peas and lima beans.  Bring back to a boil and cook for 3 minutes.
10. Salt and pepper to taste
11. Serve immediately with oyster crackers, saltines, or bread.

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