“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Chicken Pot Pie Soup
Servings: 4 quarts
- 9 cups chicken stock/broth
- 8 ounces yellow onions ½ inch dice 1 medium or 1 ½ Cups or ⅔ Solo Cup
- 8 ounces celery ½ inch dice 6 stalks or 2 Cups or 1 Solo Cup
- 1.5 pounds golden potatoes ½ inch dice 4 Cups or 2 Solo Cups
- 12 ounces carrots ½ inch dice 5 medium or 2 Cups or 1 Solo Cup
- 3 TBSP butter divided
- 3 chicken breasts
- ½ tsp kosher salt
- ⅛ tsp fresh ground black pepper
- 4 TBSP corn starch
- ¼ Cup water
- Bring broth to a boil in a large stock pot.
- Cook onions over medium high heat with 1 TBSP butter.
- Add the celery to the sauté pan when the onion starts to nicely brown.
- Add the onion and celery mix to the simmering broth.
- Add the potatoes and carrots to the pot of simmering broth.
- Salt and pepper the chicken breasts and cook in same pan the onions and celery were cooked in.
- Once fully cooked, dice into quarter inch pieces after allowing to rest for 10 minutes.
- Stir the broth mixture well.
- Add cornstarch/water mixture to the soup and allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
- If the soup needs to be thicker, add more cornstarch/water mixture.
- Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.
Serving suggestions: Serve with puff pastry or biscuits. Refrigerate leftovers immediately. Use leftovers within 3 days.
Need more help? See my “Need A Hand” version of this recipe.