The Leanne/Soup Nazi Project

Well friends. I am setting myself up for a culinary challenge, which I hope will go better than the summer of the skewer, which I think we can all admit fell rather flat. This is the Soup Project and the challenge is that I am going to see how many different soups I can make this Fall09/Winter10. My goal out load is 20 so if I make 20 different kinds I will have reached my goal. Secretly I hope to do 30 though. And for your viewing and perhaps cooking pleasure I want to try to blog my way through the soup project. When asked for his comments on the soup project Kel said: "I'm looking forward to immersing myself in a lot of soup." I assume he meant eating it and not bathing in it. We will assume that anyhow.

Tonight I made soup #4. I have already made Chili, White Chicken Chili, and Chicken Tortilla.

SOUP #4
Chicken Pot Pie Soup

This deliciously hearty and thick soup serves 4 and is perfect for a cool, crisp fall evening. I got the recipe idea from one of my favorite restaurants up North, Zoup! They make this soup and it was always Kel's favorite so I tried to replicate it.


2 cups Cooked Chicken (cubed or shredded- I roasted a chicken and used shredded ck from it)
1/3 Cup Flour
1/4 Cup Sauteed Onion (or you can cook this with your chicken)
2 Tbsp Chicken Bullion (crystals)
4 Cups Milk
3 Tbsp Butter, Margerine, etc.
3 Tbsp Chicken Broth
1 Cup Cooked Peas
2 Cups Potatoes, Cubed, Cooked
1 Cup Cooked Carrots, Sliced, Cooked
1/4 tsp Garlic
1 tsp Salt
1/8 tsp black pepper

Cook all your veggies and chicken and have them prepared, measured, and ready to go. In a small bowl mix together your flour, pepper, garlic, bullion. In a Medium Saucepan/Small Pot Melt your butter and add your stock or broth to it. When it's melted add in the flour/pepper/garlic/bullion mixture very gradually stirring the entire time. I like to use a silicone whisk for this. Gradually start pouring in your milk, stirring the entire time. Bring this mixture to a boil gradually- watching and stirring it the entire time. When it's bubbling start mixing in your chicken, and then each veggie one at a time. At this point it is ready to serve.

I recommend serving it with bread, over corn bread, or if you're feeling crazy you can cook a pie crust and crumble a bit of it over top really sealing the whole "chicken pot pie soup" deal.

I ate mine with some of Libby's wheat bread, toasted.

NOTE- The original recipe called for no broth and 6 Tbsp of butter/margarine. I halved the butter and subbed broth to cut down on a bunch of fat and calories. I used Skim milk as well.