Chicken Pot Pie Soup Brings Us Comfort on a Snowy Day

Chicken Pot Pie Soup

Winter has arrived here in The Great White North. One moment everything seems unchanged and then, as if you were still dreaming, you wake up to a "winter wonderland." This is typical of living in Canada this time of year.  E.B. White says, “From morning till night, sounds drift from the kitchen, most of them familiar and comforting. On days when warmth is the most important need of the human heart, the kitchen is the place you can find it." This invasion of our senses means the resurrection of comfort foods in the kitchen. When sick, or tired, or far from home, we seem to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead or a favourite blanket. In my humble opinion a comforting bowl of soup is the ultimate comfort food and nourishes not only our bodies but our soul as well. 

It is not uncommon in the middle of winter for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or a bubbling crock pot, but, there is absolutely NOTHING on the planet as comforting to me as a delicious, homemade soup. There's something very satisfying about making this from scratch in your own kitchen from start to finish; and using up all those bits and pieces in the refrigerator.  On a dreary day like today a steaming bowl of soup "sticks to the ribs," meaning it supplies a sense of fullness and satisfaction long after it is only just a memory.

The rich flavours and warming textures of this soup evoke memories of pure happiness and childhood cravings for chicken pot pie without the calories of a crust. As a child I always ordered chicken pot pie at our favourite restaurant without fail. I think we all deserve a warm, comforting bowl of hot soup on a day like today, don't you?

 **Chicken Pot Pie Soup**

2 tablespoons olive oil
1 leek, trimmed, chopped
1 small onion, chopped
1 celery stalk, chopped
1 medium russet potato, peeled and diced
1-2 garlic cloves, crushed
1/4 cup all-purpose flour
5 cups chicken stock
1 medium carrot, peeled and cut into slices
1 large chicken breast, boneless, skinless cut into 1/2-inch dice
1 teaspoon salt (depending on how salty your stock is)
2 sprigs fresh thyme
1/4 teaspoon ground white pepper
1/2 cup frozen peas
1/2 cup half and half
Parsley

In a large stockpot, heat oil over medium heat. Add leeks, onion, celery, potato and garlic. Cook for about 7 minutes or until just soft. Stir in flour, cook for about 2 minutes stirring constantly taking care not to brown the flour.

Remove from heat and gradually stir in 4 cups chicken stock. Add carrots, chicken, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender. Add frozen peas in the last 5 minutes of cooking.

Stir half and half into chicken soup mixture and adjust thickness of soup by adding more stock if necessary. Taste and adjust seasonings if needed. 

Carefully ladle into warmed soup bowls. Sprinkle generously with freshly chopped parsley.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.