So it’s gotten cold in Philly. Like really cold, over night. Sort of crazy because it was 60* on Sunday and now we’ve got temperatures going into the 20*’s – which I realize isn’t THAT cold – especially given the mild winter we’ve had so far. But still, it’s cold – and that can only call for one thing -> SOUP!
Today’s soup is comfort food in a bowl. Tasty, delicious and less carbs than the original version {with the actual pie!} This soup is yummy and pretty easy to make – especially if you use a rotisserie chicken {like I did} – even less work if you go the slow cooker route on it too {I tried that out as well, info below!} Aside from the chopping, slicing and dicing, it’s a pretty quick meal to make and well worth it with all the flavors! And this is one of my husband’s favorite meals of the moment – you know when he goes back for seconds that it’s a good one!
How To:
- Heat 2 tbsp. of butter {or olive oil} in a large pot over medium-high heat until melted. Add 1 onion, 3-4 carrots, and 2-4 celery stalks, all diced. Sauté until the onion is soft and translucent. Add in 4 garlic cloves, minced and sauté until the garlic is fragrant.
- Stir in 1/3 cup whole wheat flour until it is completely combined. Gradually add in 3 cups chicken stock and 2 cups milk. Next add in white meat from 1 shredded rotisserie chicken, 3-4 small butter potatoes, 1.5 cups frozen corn, 1.5 cups froze peas, 2 tsp. Italian seasoning, salt and pepper {to taste} – mix everything well together.
- Bring pot to a simmer, stirring frequently. Then reduce heat to medium-low, and continue simmering the soup for 20 minutes or so until the potatoes are soft and cooked through.
- Serve immediately, with crackers or crusty bread! Yum!
Recipe inspired by Gimme Some Oven
How To – in the Slow Cooker:
I also made this a second time on the crock pot and it turned out pretty great too. I did the same thing as above, but started off with letting the butter/oil + veggies {from step 1} softening up together in the slow cooker for an hour or so, then added everything in step 2 to heat up and cook together until the potatoes were soft – on high for 4-6 hours!
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What’s your favorite soup of the moment?
Please share!
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3 Comments
Looks yummy!! I love chicken pot pie so I’ll be trying for sure!!!
Yumm! I love soup – especially now that it’s getting colder in DC too. Always looking for new recipes and this one looks delish!
Easy enough to make and it looks delicious! Always looking for a great soup recipe!