It’s the season when comfort food becomes your best friend, anything hearty and wholesome to warm you up during these chilly fall days. Chrissy Teigen’s recipe for a chicken pot soup will do exactly that. It’s everything you love about a chicken pot pie – rich, creamy, and hearty – but in a soup. It has a rich broth and chunks of hearty vegetables that will make this a substantial meal at any time of the day. It’s so easy to make and the homemade crust will put saltines to shame! This recipe is featured in her cookbook Cravings.
I suggest doubling the soup recipe (which I did) so that there would be plenty for leftovers you’ll actually look forward to eating, plus you can freeze the rest in individual portions for later. I followed the original recipe for the crust and there was plenty so it’s not necessary to double this portion too. I made a few modifications such as putting in half the amount of butter when making the roux and half the amount of cooking cream at the end. It tastes just as good and as rich but you can decide to follow the original recipe. I also made my own chicken broth with the chicken I used in this recipe, but you can totally use storebought chicken broth. If you’re feeling ambitious
I also made my own chicken broth with the chicken I used in this recipe, but you can totally use store bought chicken broth. If you’re feeling ambitious and want to make your own, add water to a tall pot and bring it to a boil. Add any bone-in chicken (I used 7 large chicken legs) to the water along with 4 bay leaves, 2 tsp thyme, 4 stalks of celery, 4 carrots, and 2 large onions cut in quarters. Once the water begins to boil, bring it to medium heat and let it simmer for about 2 hours. Add salt and pepper to taste and remove all vegetables from stock, and follow the rest of the recipe below!
Definitely give this recipe a try, it’s so delish!
For the pie crust:
2 sticks (1 cup) cold unsalted butter, cubed
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1/2 cup ice water
For the soup:
6 cups homemade chicken broth (or 6 cups low-sodium chicken broth)
2 cups whole milk (I used regular 1% milk and it came out just as good!)
1 stick (1/2 cup) unsalted butter, cut into chunks (original recipe called for 2 sticks (1 cup)
2 tablespoons minced garlic (about 3 cloves)
1 cup all-purpose flour
4 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, or more to taste
2 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
1/2 pound diced carrots (2 cups)
1 cup frozen peas
1 onion, chopped (original recipe called for 1 cup frozen pearl onions)
1/4 pound deli ham, thinly sliced (I left this ingredient out)
1 pound skinless rotisserie chicken meat, cubed (3 cups)
1/4 cup heavy cream (original recipe called for 1/2 cup heavy cream)
- Make the crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 minutes.
- In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.
- Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrapped it nice and tight). Chill the other dough disc in the refrigerator for at least 30 minutes (you can keep the dough in the fridge for up to 2 days).
- Preheat the oven to 375°F.
- Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round (it doesn’t have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.
- Cool thoroughly and break into pieces.
- Make the soup: In a saucepan, bring the broth and milk to a simmer and keep at a simmer.
- In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes. Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper.
- Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes. Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes.
- Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.