Chicken Pot Pie-Less Soup
For the Chicken
ingredients:
• 5 chicken thighs or legs, skin-on & bone-in
• 1 tbsp olive oil
• kosher salt
• freshly ground black pepper
ingredients:
• 5 chicken thighs or legs, skin-on & bone-in
• 1 tbsp olive oil
• kosher salt
• freshly ground black pepper
instructions:
1) Preheat oven to 400° F. Let chicken come to room temperature. Line a sheet pan with foil for easy clean up.
2) Put chicken on the sheet pan, drizzle with oil and toss to coat. Arrange chicken in a single layer with spaces in between, and generously season all sides with salt and pepper.
3) Roast for 50 minutes.
4) Remove pan from the oven and let chicken cool on the pan for about 15 minutes.
5) When chicken is cool enough to handle, remove the skin and strip the meat off the bones. Dice the chicken and set aside.
◘ note: You can either snack on the chicken skin or discard it.
1) Preheat oven to 400° F. Let chicken come to room temperature. Line a sheet pan with foil for easy clean up.
2) Put chicken on the sheet pan, drizzle with oil and toss to coat. Arrange chicken in a single layer with spaces in between, and generously season all sides with salt and pepper.
3) Roast for 50 minutes.
4) Remove pan from the oven and let chicken cool on the pan for about 15 minutes.
5) When chicken is cool enough to handle, remove the skin and strip the meat off the bones. Dice the chicken and set aside.
◘ note: You can either snack on the chicken skin or discard it.
For the Pasta
ingredients:
• ½ lb medium pasta shells
• 1 tbsp kosher salt
• water
ingredients:
• ½ lb medium pasta shells
• 1 tbsp kosher salt
• water
instructions:
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook 2 minutes shy of al dente. Drain pasta.
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook 2 minutes shy of al dente. Drain pasta.
For the Soup
ingredients:
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• half of an onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 2 tbsp all-purpose flour
• 32 oz chicken stock (Kitchen Basics)
• 1 tsp + 1 tbsp kosher salt, divided use
• ½ tsp freshly ground black pepper + more for garnish
• 2 tbsp half & half
• ¼ cup Italian flat-leaf parsley, chopped
• ½ tsp thyme, chopped
• 2 cups frozen peas
ingredients:
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• half of an onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 2 tbsp all-purpose flour
• 32 oz chicken stock (Kitchen Basics)
• 1 tsp + 1 tbsp kosher salt, divided use
• ½ tsp freshly ground black pepper + more for garnish
• 2 tbsp half & half
• ¼ cup Italian flat-leaf parsley, chopped
• ½ tsp thyme, chopped
• 2 cups frozen peas
instructions:
1) Add oil and butter in a pot over medium-low heat. Add onions and cook for 4 minutes, stirring frequently to avoid browning. Add carrots, celery, and 1 tsp salt; cook for 3 minutes.
2) Sprinkle in the flour and cook for 2 minutes, stirring frequently.
3) Pour in the chicken stock as you stir. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low then add 1 tbsp salt, pepper, and half & half; stir well.
4) Add chicken, pasta, parsley, thyme, and frozen peas. Give it a stir then cover the pot. Simmer for 10 minutes.
5) Turn the heat off but do not take the lid off. Let stand with the lid on for 15 minutes before serving.
◘ note: The soup will thicken slightly during the rest period.
6) Ladle a serving in a bowl and garnish with a few grinds of black pepper.
1) Add oil and butter in a pot over medium-low heat. Add onions and cook for 4 minutes, stirring frequently to avoid browning. Add carrots, celery, and 1 tsp salt; cook for 3 minutes.
2) Sprinkle in the flour and cook for 2 minutes, stirring frequently.
3) Pour in the chicken stock as you stir. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low then add 1 tbsp salt, pepper, and half & half; stir well.
4) Add chicken, pasta, parsley, thyme, and frozen peas. Give it a stir then cover the pot. Simmer for 10 minutes.
5) Turn the heat off but do not take the lid off. Let stand with the lid on for 15 minutes before serving.
◘ note: The soup will thicken slightly during the rest period.
6) Ladle a serving in a bowl and garnish with a few grinds of black pepper.
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