Friday Lunch Recipes
On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.” Her meals are so delicious, that we often receive requests for her recipes. Please enjoy!
Chicken Pot Pie Soup
Chicken Pot Pie Soup Recipe – It’s finally soup season again! I love chicken pot pie, but sometimes I don’t have the time or energy for all that prep work and execution. Chicken pot pie soup captures the flavors without all the effort; best of all, this is a pantry and freezer friendly recipe that incorporates ingredients you probably already have on hand! The fact that this is a one pot meal doesn’t hurt either.
Ingredients
- 1 Rotisserie Chicken, Bones & Skin Removed, Meat Shredded (or cook your own breasts, thighs, tenderloins…whatever works. Just be sure to season your chicken before you cook it; I like salt, pepper, garlic powder, onion powder, poultry seasoning, etc.)
- 1- 2 Cans Cream of Something Soup (chicken, mushroom, celery…you probably have a can or two collecting dust on a shelf somewhere in your kitchen. Time to check the expiration date and use it up.)
- 1 Medium Onion, diced (any color is fine)
- 1 Carton Chicken Stock
- Canned or Frozen Mixed Vegetables
(Use what you have and what you like! Not a fan of peas, don’t add peas, it’s your soup. And don’t be shy about using canned vegetables; they’re fine, not everything has to be fresh this and that all the time.) - Poultry Seasoning to Taste
- Salt & Pepper to taste
- 2 TBLS Cooking Oil (whatever you like best)
Method
In a medium to large saucepan, heat the oil over medium-high heat. Add the onion and cook 2-3 minutes stirring occasionally until softened. Add in your chicken stock, cream of something soup, shredded chicken, vegetables, and seasonings, and stir until well combined. Cover the pot and bring your soup up to a bubble, stirring occasionally. Once everything is heated through, taste your soup (always, always, always taste your food while you’re cooking!) and adjust the seasoning if needed.
Serve with crusty bread, crackers, biscuits, or whatever carb floats your boat. If you’re feeling ambitious, you can grab a store-bought pie crust and your favorite fall cookie cutters and make pie crust shapes to dip in your soup. The world is your oyster cracker (that’s what I serve with my chicken pot pie soup)!
Tips: If your soup is too thin, make a slurry using a couple tablespoons of flour or cornstarch mixed with broth or water. Mix together in a small bowl and then add to the soup. The soup should have a thicker consistency like a stew so it’s more like a traditional pot pie filling, you know what I mean?