Chicken Pot Pie Soup

With chicken and vegetables in a creamy broth, this chicken cake soup has all the flavor you love from the classic comfort in the form of a welcoming soup.

There is a restaurant near where we live that has a chicken cake soup in the menu and people are unleashed.

Well, you know how much I like to prepare soup recipes, so obviously I had to see what this chicken cake soup was.

If you are a fan of homemade chicken cake Or the chicken vase cake saucepan and also love the soup as much as me, this is a recipe that you have to try! It reminds me of my chicken and gnocchi soup, but with more vegetables instead of the gnocchi.

Today it is officially spring, but here in Ohio the weather still cannot decide if it will be hot or cold. This means that there is still a lot of time to prepare this soup before we are totally in grill mode!

How to prepare the chicken cake soup

If you can cut potatoes and onions, you can prepare this soup. Trust me!

Ingredients you need

For this soup to really have the flavor of the chicken cake, we will use a good amount of vegetables. I like to use:

• 1 pound of yukon gold potatoes
• 8 Once of Cremini mushrooms
• 1 large onion, diced in cubes
• 3 chopped garlic nuclei nails
• 2 large carrots, peeled and cut or cut into coins
• 1 (15.25 Once) can corn sweet, drained
• 1 cup of frozen peas

If you don’t like one of these, feel free of omettilo or exchanged with a different vegetable you like. Other good vegetarian options include green beans, celery, sweet potatoes and broccoli.

Other ingredients you need include:

• 3 tablespoons of olive oil
• 4 tablespoons of salty butter
• Accumulating ½ cup of flour
• 2 -liter chicken broth (favorite sodium with low sodium)
• 1 teaspoon of sea salt
• ½ teaspoon of black pepper
• 1 teaspoon of dry thyme
• 3 cups of grated cooked chicken
• 1 cup of heavy cream
• Additional rooms and pepper to taste
• Chop fresh parsley, to serve (optional)

I like to use the low sodium chicken broth whenever possible. It makes me easier to control the amount of salt in the soup. But use everything you can find or whatever you have available!

The spin -turrosto chicken is an excellent option for this recipe. You could also use leftovers Roast turkey from thanks or Christmas.

If you don’t have a heavy creamy, half and a half would be a good substitute. Just note that the broth will not be so rich and creamy as when using a heavy cream.

Make this soup

Start by peeling and cutting the potatoes. Put them in a bowl and cover them with cold water; Allow them to immerse yourself as you continue cooking.

Then, clean the mushrooms and cut them into wedges. I like to cut the smaller mushrooms in quarters and larger in 6th or 8th. You could also cut them if you prefer.

Add 1 tablespoon of olive oil to a Dutch oven over medium-high heat. Fry the mushrooms with a pinch of salt until they reduced to volume and are golden in points.

Remove the mushrooms in a bowl and set them aside.

Return the pot over medium heat and add the rest of olive oil and butter. Cook the diced onion and the carrot until the onion starts to soften and become translucent.

Now add the garlic and cook for 1 minute more. Sprinkle in flour; Mix to cover all the vegetables and cook 1-2 more minutes, stirring constantly.

Slowly pour the chicken broth, then drain the potatoes and add them to the pot together with the salt, pepper and thyme.

Bring the soup over low heat and continue cooking over low heat for 15 minutes or until the potatoes are cooked. Mix the soup from time to time while cooking.

Add corn, peas, chicken, mushrooms and cream. Cook for another 5-10 minutes, until all vegetables and chicken are heated.

Give the soup and taste and add additional salt and pepper as desired.

If desired, garnish with fresh parsley to serve.

Make-ahead and storage tips

Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days. Heat the stove over low heat or in the microwave oven to hot.

If you want to add this chicken cake soup to the preparation of the weekly meal, make it direct, omitting the cream.

Cool the soup and refrigerate for a maximum of 3 days or freeze up to a month. When it is ready to serve, bring the soup on low heat, then add the cream. Cook for another 5-10 minutes to finish warming up and have fun.