Nicky's Kitchen SanctuaryChicken Pot Pie Soup Recipe
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Ingredients
Serves 5- 1 large onion (peeled and finely chopped)
- 1 small bunch fresh thyme
- 2 sprigs of fresh thyme or 1 tsp dried thyme
- 2 sticks of celery (sliced)
- 3 carrots (peeled and chopped into chunks)
- 3 medium sized potatoes (peeled and chopped into small chunks)
- juice of 1 lemon
- 3 chicken breasts (cut into small chunks)
- 850 ml (3 1/2 cups) chicken stock (water plus 3 stock cubes is fine - use bouillon or gluten-free stock cubes if gluten-free is needed)
- 300 ml (1 1/4 cups) milk (half or full-fat)
- 3 tbsp unsalted butter
- 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour ((use gluten-free plain/all-purpose flour blend for gluten-free))
- good pinch of salt and pepper
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Steps
- Step 1
Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- Step 2
When the chicken and stock is nearly cooked, take another large saucepan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.
- Step 3
Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
- Step 4
Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Whisk the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind).
- Step 5
Then pour the milk into the sauce mixture. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Step 6
Once the sauce is almost at boiling (don't let it boil) pour it back into the pan with the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Step 7
Season with salt and pepper and top with a sprig of fresh thyme before serving.
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Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
Source: Nicky's Kitchen Sanctuary
