Tarragon Chicken Pot Pie Soup
Author: 
Recipe type: Soup or Stew
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chicken pot pie gets leaned down and souped up while still retaining its thick, hearty, and satisfying status as a comfort food staple.
Ingredients
  • 1 tbsp olive oil
  • 1 medium sweet onion, diced
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 2 cloves garlic, minced or pressed
  • 1 tbsp chopped fresh tarragon
  • 1 tsp fresh thyme leaves
  • pinch of coarse sea salt
  • 1½ cups sliced crimini (brown) mushrooms
  • ½ lb. red potatoes, chopped
  • 2½ - 3 cups cooked, shredded, boneless, skinless chicken breast
  • ¼ cup unbleached, all-purpose flour
  • 4 cups homemade, salt free chicken broth
  • 1 cup frozen, petite peas
  • ¼ cup chopped fresh Italian (flat leaf) parsley
  • 1 tbsp tarragon vinegar
  • 1 cup nonfat (skim) milk
  • salt and pepper to taste
Instructions
  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion, carrots, celery, garlic, tarragon, thyme and salt. Stir to coat with the oil and cook until the onions are transparent, about 15 minutes.
  3. Add the mushrooms and potatoes and cook 5 minutes more, stirring occasionally, until the mushrooms are tender and have released their water.
  4. Stir in the chicken and flour, combining well to coat everything with the flour.
  5. Slowly stir in the broth, using the back of your spoon to loosen up any bits stuck to the bottom of the pan.
  6. Add in the peas and parsley. Bring to a boil then reduce to low, cover and simmer for 30 minutes.
  7. Pour the vinegar into a measuring cup and add the milk to make 1 cup of liquid total. Let sit for 30 minutes.
  8. Stir the vinegar-milk mixture and pour into the soup, combining well. Let cook for 10 more minutes.
  9. Add salt and pepper to taste and serve.
Notes
To make your own shredded chicken breast, simply put 1 lb. of raw, boneless, skinless chicken breast into a pot of water and bring to a boil. Let boil for about 20 minutes until completely tender. Remove the chicken from the water and let cool for 5-10 minutes then shred it with 2 forks. 1 lb. of raw chicken breast yields 2½ - 3 cups of shredded chicken breast.
Nutrition Information
Serving size: 1½ cups Calories: 204.4 Fat: 3.4 Saturated fat: 0.6 Polyunsaturated fat: 0.3 Carbohydrates: 17.6 Sugar: 5.7 Sodium: 217.6 Fiber: 3.3 Protein: 22.8 Cholesterol: 43.5
Recipe by Colleen's Kitchen at http://www.colleens-kitchen.com/2013/10/tarragon-chicken-pot-pie-soup.html