Knots Unwound

Kelly Kapsar

702-463-7707

SilverArc APN

Paul Kapsar

702-586-5060

© 2018 Knots Unwound | SilverArc APN

Massage Therapy Las Vegas
Wellness Center

Comfort Chicken Pot Pie Soup Recipe

October 10, 2017

 

When we talk about Self-Care during times of stress we can't forget about Comfort Food.   

 

Food is a big part of my culture and I have fond memories sitting around the table enjoying a comforting bowl of soup while talking over life's daily struggles.  Because I occasionally allow myself to indulge in conversation and comfort food, it is easier for me to stay on a healthy track.  Remember it is easier staying healthy than getting healthy.

 

Yum, I am looking forward to enjoying this recipe!

 

Recipe Prep Tips

  • Start the roasted chicken breasts first.

  • While the chicken is roasting in the oven, make the soup on the stove top in a stock pot.

  • As always, taste as you go and adjust seasonings to your liking by adding a little bit at a time until it's just right.

  • Use an instant read thermometer to check the doneness of the chicken.

  • By the time the chicken is cooled, the soup should be thick enough to add the chunks of roasted chicken and serve.

  • Try to resist the urge to snack on the roasted chicken breasts while they are cooling. It's a struggle for me.

  • I recommend cutting up the crispy, roasted chicken skin and adding it right into the soup with the succulent pieces of chicken. It will enhance the comforting roasted flavor that really sets this soup apart from the rest.

  • If you want to serve this soup with buttermilk biscuits, the order of making it would be to get the chicken roasting in the oven, start the soup simmering on the stove top, and then make the biscuit dough. Pop the biscuits in the oven when you take the chicken out. By the time the biscuits are done, the chicken will have rested and be ready to go in the soup. Quick and efficient. Just the way I like to cook!

 

Ingredients

  • 1 Fully cooked Roasted Chicken Breast

  • 1/3 cup butter

  • 1 cup thin baby carrots

  • 1/2 cup chopped celery

  • 1/3 cup chopped onion

  • 1 cup frozen peas

  • 1/3 cup flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon celery seed

  • 2 teaspoons Chicken Base (I use Better Than Bouillon)

  • 1 3/4 cups water

  • 2/3 cup milk

Instructions

  1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.

  2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.

  3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.

  4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.

  5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

NOTE: This recipe is easily doubled if needed.

 

Yield: 4-6 Servings
Prep Time: 10 mins. Cook time: 30 mins.
Total time: 40 mins.
 

 

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