• greenhornofplenty

chicken pot pie soup

Prep: 5min | Cooking: 25min

Complexity: 1/5


(serves 4)

  • 125g pancetta, finely diced

  • 1onion, chopped

  • 1 large carrot, chopped

  • 1 parsnip, chopped

  • 1 celery stick, chopped

  • 1 garlic clove, pressed

  • 100g frozen peas

  • 3-4 medium potatoes, diced

  • 2 chicken schnitzels

  • 4.5 cups vegetable or poultry stock

  • 1/4 cup white wine

  • 1/4 cup cream

  • salt, pepper, olive oil

  • 1 laurel leaf

  • 1/4 tsp dried thyme


Heat a little olive oil in a crock pot. Fry the pancetta, and once it starts to release its fat, add the onion, carrots, parsnip, celery and thyme. Fry until the onion is translucent.

Add the garlic and, once aromatic, extinguish with the stock.

Add the chicken, potatoes, laurel leaf, wine, and simmer, covered, 30 min.

Remove the chicken from the soup and add the peas. Cook another 10 min, while shredding or dicing the chicken. Return it to the soup.

Temper the cream by adding spoonful after spoonful of the soup to it, so that it doesn't split when you add it to the soup. Stir it in and mix well.

Add the basil and season soup to taste with salt and pepper.

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