I've said it many times before...I love soup. Most days in the cooler months, I will eat it for lunch. I am especially fond of chicken soups. I've shared my Chicken and Wild Rice Soup, Creamy Chicken Tortilla Soup and Spinach, Chicken and Artichoke Soup with you. Well, today I'd thought I'd combine my Chicken Noodle Soup with one of my favorite dinners, my Chicken Pot Pie and make them into a fabulous soup. I've come across various versions of this soup that use Puff Pastry for the croutons, which I think would be equally fabulous. I had a gaggle of hungry kids and didn't have time to wait for the pastry to thaw, but I had a can of biscuits. So we went with biscuits.
Chicken Pot Pie Soup
For the Biscuit Croutons:
1 can (10 ounce) refrigerated biscuits
Grated Parmesan cheese
For the soup:
4 tablespoons butter
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 teaspoons minced garlic
2 tablespoons white wine
6 cups chicken broth
2 cups diced potatoes, red skinned or yukon golds
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
1 bay leaf
1/4 cup flour
1/2 cup water
3-4 cups shredded cooked chicken breast (A rotisserie chicken works great.)
1 cup frozen peas
2 tablespoons minced fresh parsley
1 cup 1/2 & 1/2 or whipping cream
Preheat the oven to 375 degrees. Cut each biscuit into quarters and place on a cookie sheet sprayed with cooking spray. Sprinkle cut pieces with paprika and grated Parmesan. Bake in the oven for 10-12 minutes. When lightly browned, remove from the oven and set aside to cool.
While the biscuit croutons are baking, melt the butter over medium heat in a large soup pot. Add the diced onion, celery and carrots. Saute for about 4-5 minutes until they are beginning to soften. Add the minced garlic and continue cooking for another minute until fragrant.
Add the white wine to the pan and continue cooking until it has almost evaporated. Be sure and scrape any bits from the bottom of your pot.
Add the chicken broth, diced potatoes, dried tarragon, thyme, black pepper and bay leaf and bring to a simmer. Simmer for about 10 minutes.
While the potatoes are cooking, combine the flour and water in a jar and shake to combine.
Slowly pour into the simmering soup and continue simmering for a few minutes.
Add the shredded chicken and peas. Simmer about 5 more minutes until peas are tender.
Remove from the heat and pour in the 1/2 and 1/2 (or whipping cream), and freshly minced parsley.
Season to taste with additional salt & pepper if needed.
Ladle into bowls and top with biscuit croutons.
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