Cold weather and a stuffy nose: Put those two things together and soup for dinner is really the best option My entire family has been battling a cold, and trading it back and forth, over the past week or so. Now, it’s my turn, and I soup was what my cloudy head needed. I turned to a recipe I hadn’t made in ages, but I knew it would warm our tummies and feel good on our scratchy throats.
This is a great alternative to chicken noodle soup, if you’re looking to change up your sick-day soup repertoire! It’s chock full of healthy veggies, and actually manages to look like something kind of special with the fun little puffs on top. If your family likes chicken pot pie, odds are, they’ll like this soup.
I started by chopping up a produce section’s worth of vegetables. No, it really wasn’t that much, but after dicing carrots, celery, mushrooms, onion, garlic, and potatoes, I was happy that the rest of the recipe comes together quite easily.
Before I got the soup going on the stove, though, I got my puff pastry croutons in the oven. I unfolded a sheet of frozen puff pastry, sprinkled it with some salt, paprika and grated Parmesan cheese.
Then, I cut the pastry into 1 1/2 inch squares, and laid them out on a parchment paper covered baking sheet. They went into the oven for about 12 minutes, until they were super puffy and golden brown.
As the puffs were puffing, I got to work on the soup. I started by sauteing those onions, celery bits, carrots, and mushrooms in some butter on the stove top. After they’d softened a bit, I added in the pieces of red potato that I’d chopped up as well.
After I few minutes, I stirred some flour into the veggie mixture and let it cook for about a minute, before deglazing the pot with a little bit of sherry. (A little nip never hurt anyone, right?)
I added in some chicken broth, two cups of shredded rotisserie chicken, some fresh thyme, salt, pepper, a dash of nutmeg, and a bay leaf.
I gave the mixture a good stir, brought it to a boil, and let it simmer until it was thickened and creamy, about ten minutes.
A few minutes before serving, I stirred in some frozen peas and corn, as well as a bit of lemon juice, and salt and pepper to taste.
When it was time for dinner, I topped each bowl of soup with a few of those fun, puffy croutons.
All four of us, with our red noses and chilly toes, gobbled this soup right up. It warmed us up from top to bottom, and was definitely the right choice for dinner last night. It’s nice and hearty, but tastes fresh and healthy, and the buttery puffs on top are just the right way to finish it off. It had been a long time since I’d last made this soup…so long, that I think my family had forgotten about it! After the response I got last night, I think I’ll be making it again very soon.
CHICKEN POT PIE SOUP
Adapted from Cuisine at Home
- 1 sheet frozen puff pastry, thawed according to the directions on the package
- 1 egg
- 1 Tbsp. water
- salt, paprika, and grated parmesan cheese, for sprinkling
- 1 cup diced onion
- 1 cup diced celery
- 1 cup quartered button mushrooms
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1 1/2 cups diced red skinned potatoes
- 1/4 cup all-purpose flour
- 2 Tbsp. sherry
- 5 cups chicken broth
- 2 cups shredded cooked chicken (I used rotisserie chicken)
- 2 Tbsp. chopped fresh Thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- pinch of nutmeg
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tsp. lemon juice
- Preheat the oven to 450*F. Line a baking sheet with parchment paper.
- Unroll the thawed puff pastry, and if needed, roll out on a flour covered surface until it is 1/4 inch thick. Beat the egg and water together, and brush the top of the pastry with the mixture. Sprinkle the pastry with salt, paprika, and Parmesan.
- Cut the pastry into 1 1/2 inch squares and lay them out on the prepared baking sheet. Bake, at 450*F for 10-15 minutes, until puffed and golden. Remove from the oven and set aside.
- Meanwhile, start the soup. Melt the butter in a large pot over medium-high heat. Add the onion, celery, mushrooms, carrot, and garlic and cook until slightly softened, 3-4 minutes. Add the potatoes, and cook for 3 minutes more. Stir in the flour, and cook the mixture for a minute more, stirring constantly.
- Deglaze the pot with the sherry, making sure to scrape up any browned bits on the bottom of the pan.
- Stir in the broth, shredded chicken, thyme, 1/2 tsp salt, 1/4 tsp. pepper, bay leaf, and dash of nutmeg. Bring the soup to a boil, reduce the heat to medium, and simmer until thickened, about 10-15 minutes.
- Add the frozen corn, peas, and lemon juice. Stir to combine, and let simmer for a minute or two more until the frozen veggies are cooked through. Season to taste with salt and pepper.
- Serve the soup topped with the puffy croutons, and sprinkle with chopped parsley if desired.