Posted by Emily  Print Recipe

You could also call this Creamy Chicken Vegetable Soup. We’ve already established how much I love Jason’s Deli. Well, this is another item they have that I love almost as much as their muffins. When I was searching around for a similar recipe, I wound up finding two. One was made from scratch and kinda high in fat, while the other was uber simple (10 minutes to make it – TOTAL) and low fat. I decided to make both and see how they compared. In end all taste-testers (which would be me and Brandon) agreed that the made from scratch version was better, but the other version was definitely still good and the fact that it was so simple and also low in fat made up for the taste discrepancies.

In the end, I’ll be keeping both of these in my recipe arsenal and choose based on how much time I have to make dinner. Both versions were very hearty and filling. I was actually amazed that I could be filled up from soup! I’ve listed peas, carrots and corn, but I’ve also made this with green beans instead of peas. You can put in whatever vegetables you like. And just like Jason’s I put a square of puff pastry on top. So good!

Chicken Pot Pie Soup – Made from scratch

Adapted from this recipe on RecipeZaar.com

Ingredients

1. 2 cups cooked chicken, cubed (I LOVE this pre-cooked chicken)
2. Small onion, chopped
3. 1 cup carrots, chopped
4. 2 cups potatoes, cubed
5. 1 can green peas, drained
6. 1 can corn, drained
7. 6 tbsp. butter or margarine
8. 1/2 to 1 cup flour (see note below)
9. 2 tbsp. chicken bouillon, ground up
10. 2 cups chicken broth
11. 4 cups of milk
12. 1/2 tsp. pepper
13. 1/4 tsp. garlic salt
14. Puff pastry dough ( I use Pillsbury Crescent Recipe Creations)

The Process

1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.

2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.

5. Add chicken and then each vegetable one at time and stir carefully between each addition.

6. Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.

4 servings

Chicken Pot Pie Soup – The uber easy way

Adapted from this recipe on All Recipes.com

Ingredients

1. 2 cups cooked chicken, cubed
2. 2 cans condensed cream of potato
3. 1 can condensed cream of chicken
4. 1 can corn, drained
5. 1 can peas, drained
6. 1 can carrots, drained
7. 2 cups of milk
8. 1/2 tsp. pepper
9. Puff pastry dough (optional if you are trying to keep it low fat)

The Process

1. In large pot, combine all ingredients and heat through, about 10 minutes.

2. Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.

4 servings

[rating: 4.5]