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Chicken potpie is one of the all-time favorite comfort foods, but not too many of us labor making the pie crust version with the yummy creamy filling. Enter Chicken Potpie Soup! I used Sara Moulton's Everyday Family Dinners' recipe as a starting point, where garlic buttered croutons made from lavash thin bread (not crackers) or flour tortillas or Greek pita bread replace the pastry. However I took some liberties with procedures and ingredients out of necessity or family preferences. I especially liked using raw cubed chicken breast cooked into the soup rather than adding rotisserie chicken at the end, as several other recipes use. Refrigerated leftover soup will thicken overnight and may require additional broth to reach desired consistency upon reheating.
Ingredientes
- SOUP:
- 6 cups chicken broth, divided
- 1 pound chicken breast halves (boneless/skinless) cut in bite-size cubes
- 6 tablespoon butter
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 2 medium celery stalks, diced
- 2 large carrots, diced
- 3/4 cup frozen peas (I used leftover fresh cooked green beans cut in 1/2-inch pieces)
- 6 tablespoons all-purpose flour
- 1/2 cup dry white wine (or substitute 1/2 cup of the chicken broth above)
- 1/2 teaspoon thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried sage
- Salt and pepper (optional)
- LAVASH CROUTONS:
- 1 9-inch square lavash thin bread (not crackers) or substitute a large flour tortilla or Greek pita bread
- 1 tablespoon butter
- 1 garlic clove, minced
- Pinch of Kosher salt
Direcciones
- Prepare Lavash Croutons and set aside (recipe follows).
- SOUP: Bring 4 cups of the chicken broth to a boil in large saucepot over high heat; add cubed chicken, reduce heat, cover and simmer 12 minutes til chicken is cooked through.
- Meanwhile melt 6 tablespoons butter in large skillet over medium heat. Reduce heat to medium low, add onions, 2 minced garlic cloves, celery and carrots. Cook 8 minutes, stirring frequently until vegetables have softened. Stir in peas or green beans.
- Add the flour and cook stirring, for 3 minutes. Add the wine, whisking constantly.
- Add the remaining 2 cups of chicken broth whisking constantly. Bring to a boil over high heat stirring constantly, then pour this into the cubed chicken and broth in stockpot.
- Add thyme, parsley and sage and return soup to a boil; reduce the heat to low and simmer until the vegetables are tender, about 3 minutes. Taste for seasoning and correct if needed. (Note: the croutons are salted so consider adding little if any added salt to the soup to compensate.)
- Divide soup into 4 to 6 soup bowls and top with Lavash Croutons.
- LAVASH CROUTONS: Preheat oven to 425 degrees F. (I used a counter top convection oven which worked fine.) Melt 1 tablespoon butter with 1 garlic clove minced. Brush both sides of 9-inch square of lavash thin bread (not crackers) or a large flour tortilla or Greek pita bread with the garlic butter. Sprinkle LIGHTLY on one side with Kosher salt, then cut into 1-inch squares.
- Bake until crisp, about 5-6 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 5 servings | |
| Calories 382 | |
| Calories from Fat 207 | 54% |
| Total Fat 23.42g | 29% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.09g | |
| Cholesterol 89mg | 30% |
| Sodium 814mg | 34% |
| Potassium 616mg | 18% |
| Total Carbs 17.51g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.41g | 2% |
| Protein 20.91g | 33% |
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