October 22, 2008
Tags: easy, fall, fast, Jason's Deli, puff pastry, soup, vegetables | Print this 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
- 2 cups cooked chicken, cubed (I LOVE this pre-cooked chicken)
- Small onion, chopped
- 1 cup carrots, chopped
- 2 cups potatoes, cubed
- 1 can green peas, drained
- 1 can corn, drained
- 6 tbsp. butter or margarine
- 1/2 to 1 cup flour (see note below)
- 2 tbsp. chicken bouillon, ground up
- 2 cups chicken broth
- 4 cups of milk
- 1/2 tsp. pepper
- 1/4 tsp. garlic salt
- 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
- 2 cups cooked chicken, cubed
- 2 cans condensed cream of potato
- 1 can condensed cream of chicken
- 1 can corn, drained
- 1 can peas, drained
- 1 can carrots, drained
- 2 cups of milk
- 1/2 tsp. pepper
- 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]
Mulligatawny or Indian Curry Soup with Naan
Thanksgiving Side Dish Mania: Cranberries, Squash and Casseroles
Irresistible Peanut Butter Cookies
Springsgiving and Sweet Potatoes Galore: Soup, rolls and mash
Pink Grapefruit and Strawberry Granita
- Chicken Pot Pie “Soup” « The Crepes of Wrath
- Chicken Pot Pie "Soup" | The Crepes of Wrath
- Soup « FOOTNOTES from the FOOTHILLS
Melinda Stanley
I just spotted this on Photograzing…. my mouth is watering as I add these ingredients to my grocery list…….
October 23, 2008 at 1:30 pm |
doggybloggy
this is probably my most favorite thing in the whole wide world….seriously!
October 23, 2008 at 9:45 pm |
Katie
Wow, this looks incredible! Perfect for a chilly autumn evening.
October 25, 2008 at 1:18 am |
Charissa
Another topping option is used by our favorite local deli – pie crust crumbles. You can either cut up a frozen roll of prepared pie crust (which makes really cool little curlies when baked) or whir it up in the food processor and spread it on a baking sheet. Bake until lightly brown and cool; then serve on the side. Great recipe!
March 11, 2009 at 9:26 am |
Cynthia
Thank you so much for this recipe! I am living in China at the
moment, but was in the states last week and I got sick. The only
thing that made me feel better was the Chicken Pot Pie Soup from
Jason’s Deli! This was exactly what I was looking for!
August 10, 2009 at 11:57 pm |