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In the heart of a small town, a passionate individual dedicates their time and culinary skills to bring comfort and nourishment to their neighbors.
Today is a special day, as the aroma of chicken pot pie soup wafts through the air, filling the streets with warmth and anticipation. With a touch of love and a dash of tradition, this soup becomes a source of comfort for the elderly, the sick, the downtrodden, and anyone who simply loves a hearty bowl of soup. Join us in discovering the story behind this beloved recipe, passed down from grandmothers of French and German descent, and learn how to recreate this soul-soothing dish.
Recipe: Chicken Pot Pie Soup
Ingredients:
- - 15 pounds flour
- - Eggs (number may vary depending on the dough consistency)
- - Hot water
- - 20 pounds chicken breast
- - Sage
- - Poultry seasoning
- - Garlic powder
- - Onion powder
- - Oil (for sautéing)
- - Fresh garlic cloves
- - Onion
- - Celery
- - 2 cups flour
- - Carrots (diced)
- - Corn
- - Peas
- - Green beans
- - 1/2 gallon half and half
- - Chicken broth
- - Parsley
- - Pepper
- - Thyme
- - Salt (to taste)
Instructions:
1. Prepare the Pot Pie Noodles:
- In a large mixing bowl, combine the flour, eggs, and enough hot water to form a dough. Mix until well combined.
- Divide the dough into manageable batches.
- On a floured surface, roll out the dough and cut it into thin strips to create pot pie noodles.
- Boil the noodles in salted water with a little oil until they are cooked al dente. Drain and set aside.
2. Prepare the Shredded Chicken:
- Preheat the oven to the desired temperature.
- Season the chicken breasts with sage, poultry seasoning, garlic powder, and onion powder.
- Place the seasoned chicken breasts in a baking dish and bake until fully cooked.
- Once cooked, remove the chicken from the oven and shred it using two forks. Set aside.
3. Prepare the Soup Base:
- In a large pot, heat oil over medium heat.
- Sauté the fresh garlic, onion, and celery until they become soft and fragrant.
- Add 2 cups of flour to the pot and cook for approximately 10 minutes, stirring continuously to create a roux.
- Stir in the shredded chicken, diced carrots, corn, peas, and green beans.
- Pour in the half and half, filling the pot up to about 3/4 full.
- Add enough chicken broth to reach your desired consistency.
- Season with parsley, pepper, thyme, and salt to taste.
4. Simmer and Serve:
- Bring the soup to a gentle simmer and let it cook for a few hours to allow the flavors to meld together.
- If desired, you can thicken the soup slightly with a bit more roux, but be careful not to make it too thick, as the starches in the pot pie noodles will thicken it further.
- Finally, add the pot pie noodles to the soup, allowing them to cook for a few minutes until tender.
- Taste the soup and adjust the seasonings according to your preference.
In the humble kitchen of a caring individual, a tradition is kept alive, bringing comfort and nourishment to a loving community.
This chicken pot pie soup, created with love and learned from grandmothers of French and German descent, showcases the power of homemade goodness. With each bowl served, the soup warms the hearts and bellies of those who need it most. So, gather your ingredients, channel the spirit of your own family traditions, and create a pot of chicken pot pie soup that will bring comfort to your loved ones and remind you of the power of community and culinary heritage.
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