Chicken Pot Pie Soup I Made It Ii

Chicken Pot Pie Soup

Cosmicmother 7 years ago
Chicken Pot Pie Soup by Midgelet
Made for the November Soup Challenge
11/16/2016

I was looking at chicken pot pie soups here and elsewhere. Many use canned cream of chicken soup or have a lot of cream or even cream cheese! So when I saw this recipe, I knew I would like it. It's main thickening agent is mashed potatoes and there is no dairy!
I added a little diced red bell pepper as I like that in my chicken pot pie. I also used pre-cooked chicken breast and added it at the end of cooking; as well as the peas as I don't like them overcooked.
I was quite conservative with the potatoes, Midgelet said the soup will be quite thick. So I used 5 smaller potatoes, and the full amount of stock. Looking back I should have used less stock or bigger potatoes! But it was still very good! It tasted more like a thick chicken noodle soup that way, but much more hearty and filling. If you really want a chicken pot pie filling, then replacing two cups of milk for the chicken broth should do the trick.
I guess the noodles are there to replace the crust, but you might miss that buttery taste. So next time I might leave them out, and serve with biscuits instead. I think this would taste great without the noodles, which is a bonus if your watching your carbs!
To save on dishes and time, I diced the potatoes for the mash and cooked them in the microwave. I boiled the noodles first and transferred them to a bowl and tossed with oil so they didn't stick together; and used the same pot to cook the soup in. I prepped all the vegetables and cooked the chicken ahead of time so it was quicker to pull together. Oh, and I used 2 cups of dry pasta and I found that amount perfect.

Overall a very tasty soup as written, and I will definitely make it again! :)
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chuckieb 7 years ago said:

This looks super yummy Shona! Thanks for bringing it to my attention. I've used potatoes in soups before to thicken them and it really is awesome how smooth and creamy they taste yet like you say, no dairy!!!! I'm not a huge fan of shell shaped pasta (except for in a pasta salad, yes, I know, weird) so I'll use a different shape, but I bookmarked this and will totally give it a try. I like your addition of a little bit of red pepper too. Lovely picture!

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Cosmicmother 7 years ago said:

Thanks Janet :)
I'm eating a bowl of leftovers right now, and it thickened right up like a chowder. The leftovers are much better! I added another photo to the recipe page of the leftovers, I wish I waited to post the photo as the lighting is much better than last night, lol ;)

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mommyluvs2cook 7 years ago said:

I have never added mashed potatoes to a soup to thicken it, nor have I even heard of it! Too cool! Good to know the pasta is not needed, I could see how you wouldn't, with the potatoes and all. Biscuits would be great though!

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chuckieb 7 years ago said:

Your second picture did get better light alright Shona! It's something we battle here in Canada isn't it! LOL! When I've used potatoes to thicken a soup before I simply cook them in the broth and then puree them at the end with a stick blender. I could do that in this instance as well and then add the chopped veggies and chicken once the potatoes were cooked. Saves dishes. :)

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bakerme 7 years ago said:

Super yummy looking photo, Cosmicmom!

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NadineM 7 years ago said:

Hi Sona; Love your pic that soup looks so good.

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LindaLMT 7 years ago said:

Looks great! I too would probably leave the noodles out and serve with bread. Potatoes come in such varied sizes. Hard to tell when a recipe calls for a specific number what size to use. I've seen them the size of small footballs.

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gaspesiangal 7 years ago said:

Beautiful looking photo Shona. I'm not a fan of potatoes in soup but sometimes use potato flakes to thicken soups and stews.

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pointsevenout 7 years ago said:

Good time to check out the auto defrost cycle on my new microwave. I'll try to get this recipe done tomorrow.

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RussellPirkle 7 years ago said:

What about biscuit dough dumplings instead of noodles? Then you'd get more of a chicken pot pie crust like flavor.

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Cosmicmother 7 years ago said:

Great idea Russell! :)

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bakerme 7 years ago said:

Just saw that you're new to the site and group, Russell. Welcome!

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pointsevenout 7 years ago said:

Burnt my tongue slurping this too hot.
Nobody has to worry about seasoning this too much as the potatoes really suck up the salt.
Made a bo-boo with the peas. Dumped the whole bag (small) into the mix. So there's plenty of peas. Also boiled up a pound of orzo and forgot to measure out the requisite amount and dumped the whole pound into the mix. I got to spinning around in the kitchen doing all the prep work and forgot the little details about measuring the peas and orzo. I really don't think it hurt the dish at all with the little extras.
Skinned and boned some chicken thighs for this dish.
And the defrost program on my new microwave works just great.
Dish has good flavor. Filling and warming. There's plenty. I'll see how it fares tomorrow.

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mommyluvs2cook 7 years ago said:

Yours looks great Points. Glad your over pouring of both the peas and the orzo turned out for the better :)

Hi Russel and welcome!! Thanks for stopping by the IMI II :) Good idea on the dumplings, I bet they would thicken up the soup nicely too!

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CherylsCookingNow 7 years ago said:

I like the fact there's no creamed soups in this. Just vegetables and chicken. I saved this one. Photo looks great too!

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