Leaves turning shades of orange, yellow, and brown; a brisk chill in the air, but warmth on your skin from the sun. This is Autumn in New England.
If you’ve followed my blog, you know I am a big fan of stews and soups when the weather turns. One of my favorites is chicken pot pie soup; it’s rich and creamy (but only is finished with cream) and is loaded with carrots, onions, potatoes and shiitake mushrooms. It’s a great fall and winter warmer.
Chicken Pot Pie Soup
1 lb boneless skinless chicken breasts or thighs, cooked and chopped
2 tbsp unsalted butter
1 yellow onion, chopped
2 large carrots, chopped
2 stalks of celery, chopped
3-4 springs of thyme, minced
1 tbsp fresh sage, minced
kosher salt and freshly ground cracked pepper
A little less than 1/4 cup of all purpose flour
1 large russet potato, peeled and chopped
1 pint of sliced shiitake mushrooms
4 cups of low sodium chicken broth OR 4 cups of water and 1 chicken bouillon
2 tbsp heavy cream
In a small dutch oven, melt the butter over medium low heat. Add the onions, carrots, and celery. Allow these to sweat out for about 5 minutes. Add a pinch of salt, some fresh pepper, and the thyme and sage.
Next, sprinkle the flour onto the veggies and whisk. If using bouillon, add that now.
Allow the flour to cook for a minute our two, and then slowly whisk in the chicken broth. You want to whisk the water in slowly to eliminate any lumps.
Once all the broth is whisked in, add your potato, chicken, and mushrooms and allow the soup to cook at a light simmer for about 30 minutes.
When finished, add your heavy cream and season to taste with salt and pepper. Serve with a side of puff pastry!