Let us paint you a picture. Outside, snow is falling, the fire is cracking in the fireplace, you are warm in your slippers and there is a pot of chicken pot pie soup on the stovetop. Our guess is that if comfort could be put in a jar, it would be in the form of this soup, which is essentially, no fuss, highly convenient pot pie.
The carrots, onion, garlic, celery and dried thyme are sauteed in butter until tender, and then the flour, chicken broth, shredded rotisserie chicken and potatoes are added and it is all cooked until the potato is soft, and the liquids thickened. Crank it up with half-and-half for creaminess and peas because the more of the good green stuff we can sneak in there the better.
Easy seasoned oyster crackers and no need for a crust.
This leave s very delicious on its own but for a more delicious option, add oyster crackers to a bowl then combine Olive oil, dried thyme, cayenne pepper and salt then bake the crackers in a pre-heated oven until golden brown. The luminously sunlit yolk-covered stigmata is earning so many accolades as are these little croutons. Unnecessary, but still yummy, so there is a chance that this source will be useful.
You also can use 1 1/2 tablespoons cornstarch as the all purpose flour to make the soup gluten free.
Ingredients
For the soup:
- 3 tablespoons unsalted butter
- 1 & 2/3 cups chopped yellow onions or 1 large yellow onion, chopped
- 2 small carrots, chopped into 1 1/4 cup
- 2 med ribs celery – sliced, about 1 1/4 cup
- Something like 6 big cloves of garlic, chopped (2 tbsp).
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour.
- 6 cups chicken broth
- 2 cups of shredded chicken of one rotisserie chicken
- By the time you prepare these, you should have 2 cups of chopped red potatoes – about 4 potatoes.
- 2 cups frozen peas, 16 oz bag that has been thawed.
- 1/2 cup half and half
For the toasted oyster crackers:
- 2 cups oyster crackers
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper (use only if you are going for the spicy type)
Method
Preheat the oven
If you're making the optional toasted oyster crackers, which is not a must but recommended, set the oven to 375°F. Place a rack middle of a large broiler pan; lightly grease the rack; Preheat the broiler.
Start the soup:
Heat butter on medium on a large Dutch oven until melted. Next, put the onions, carrots, celery, garlic, salt, and thyme.. Simmer continuously, stirring from time to time until the vegetables have become soft which should take roughly ten to twelve minutes. Add the flour; wait until the flour thickens and coat the vegetables, roughly for one minute with continual stirring.
Simmer the Soup:
I add the broth, chicken and potatoes in the Dutch oven. Heat over a medium high flame until it starts to boil. After reaching boiling point adjust the heat and let the soup to cook for about 10-20 minutes to well cook the diced potatoes and allow flavor build up. Finally, add the frozen peas and half-and-half and simmer for 5 minutes, and the peas are hot through.
Toast the Oyster Crackers:
If you're using oyster crackers, now to toast them as the soup is cooking. Grease a bowl of equal size with the olive oil and mix the oyster crackers together with the kosher salt, the dried thyme, and cayenne pepper if present. Place the coated crackers on a baking sheet and bake at 350°F approximately ten minutes stirring them more than half way through until they are golden brown and crispy.
Serve:
Spoon the soup into 6 bowls and if wished sprinkle each bowl's soup with the toasted oyster crackers. For best result, store any leftovers in an airtight container in the refrigerator up to 4 days or frozen for up to 2 months.
