Description
Indulge in the ultimate comfort food with our delicious Chicken Pot Pie Soup recipe. Learn how to make this hearty and satisfying dish today!
Ingredients
- 2 (9-in.) refrigerated pie crusts (22.5 cm)
- 1 c. grated cheddar cheese (113 g)
- 2 tbsp. chopped fresh parsley (30 ml)
- 4 tbsp (60 ml). vegetable oil
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme (10 ml)
- Pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 c. all-purpose flour (30 g)
- 1/2 c. apple juice (120 ml)
- 6 c. chicken broth (1.5 L)
- 3 c. shredded cooked beef
- 1/4 c. chopped fresh parsley (30 ml)
- 1/2 c. coconut cream (120 ml)
Instructions
- For the cheddar crust dippers: Begin by preheating your oven to 375°F. Place parchment paper on two baking sheets.
- Carefully unroll each pie crust onto the prepared baking sheets. Evenly distribute the cheese and parsley over the crusts, pressing gently to help it stick. Bake them until the edges are golden, the cheese is bubbly, and the crust is fully cooked, which should take about 12 to 14 minutes. Allow them to cool.
- For the soup: In the meantime, heat the vegetable oil in a large pot over medium heat.
- Add the diced celery, carrots, onions, and thyme to the pot. Season with turmeric, salt, and pepper to your taste. Cook while stirring until the vegetables start to become tender, about 3 to 4 minutes.
- Sprinkle the flour over the vegetables and mix until it is well incorporated, cooking for another 1 to 2 minutes.
- Gradually add the apple juice and chicken broth while stirring continuously. Incorporate the shredded cooked beef and additional parsley. Allow the mixture to come to a boil and thicken slightly.
- Mix in the coconut cream and taste the soup. Adjust the seasoning if necessary.
- Ladle the soup into bowls and serve with the crusts broken into large pieces on the side.
Notes
- Enhance the soup’s flavor by using sharp cheddar cheese for the crust dippers.
- For a creamier texture, swap coconut cream with heavy cream or half-and-half.
- Season vegetables well with salt and pepper before adding flour for a balanced flavor.
