Winter comfort food: Chicken pot pie soup

Winter comfort food: Chicken pot pie soup

Soup season is finally here! 

Chicken Pot Pie Soup
Chicken pot pie soup / The Tocka Blog

There's is nothing better than digging into a delicious hot meal on a cold winter's day. 

Food blogger Landi Govender is sharing one of her favourite recipes for the cold weather  - chicken pot pie soup.

"Chicken Pot Pie Soup is a favourite of mine, it's so flavorful and creamy full of roasted veggies and fresh herbs. I usually serve it with crusty toasted ciabatta with a sprinkling of parmesan. This recipe yields a big pot full which means no cooking the next day or you could easily turn the remaining soup into pot pies and bake them in puff pastry," says Landi. 

ALSO READ: Recipe: Easy Sticky Chicken Drumsticks and Rice

Here's a what you need to try this yummy recipe.

Ingredients

2 ½ cups diced potatoes
2 cups sliced carrots
4 tablespoons olive oil, divided
2 teaspoons sea salt
1 teaspoon ground black pepper
6 slices bacon, chopped
500g boneless skinless chicken breast, cubed
1 cup diced yellow onion
1 cup diced celery
1 tablespoon minced garlic
2 tablespoons unsalted butter
6 tablespoon flour
4 cups chicken stock
2 ½ cups milk
3 sprigs fresh thyme
2 cups frozen peas

Method

1. Preheat oven to 200°c. On a baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer. Bake until browned, about 15 minutes, tossing with a spatula halfway through cooking. Set aside.

2. In a cast iron pot, add remaining 2 tablespoons olive oil; sprinkle bacon in an even layer and cook over medium heat, stirring occasionally, until crispy. Remove bacon using a slotted spoon, and set aside.

3. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper; cook in batches until just browned, about 3 minutes. Remove chicken from pan using a slotted spoon. Set aside.

4. Add onion, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes. Add butter; let melt. Sprinkle in flour; stir to coat vegetables, and let cook one minute, stirring constantly.

5. Gradually add stock, whisking constantly. Add milk, and bring to a boil. Reduce heat to medium-low; add chicken, carrots, potato, and thyme. Let simmer until thick and creamy, about 10 minutes.

6. Stir in peas; taste and season with additional salt and pepper, if desired.

Sprinkle servings with bacon, croutons and crusty bread.

ALSO READ: Recipe: Decadent soji and cream

Visit The Tocka Blog for more recipes.

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