Easy Chicken Pot Pie Soup

Today was raining and drizzling ALL day. Totally called for some comforting soup. This soup totally feels like eating a pot pie…well yes…minus the yummy crust. If a soup could be creamy and healthy all at the same time this is it. Next time I’m making biscuits.

Check out this crazy carrot. It looks like it has little legs!

baby carrots

Chicken Pot Pie Soup

  • 1 rotisserie chicken, torn into pieces
  • 2 tbsp olive oil
  • 2 whole leeks, washed and thinly sliced
  • 1 cup sliced baby carrots (and more for munching)
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tbsp all purpose flour
  • 1 cup half and half
  • 4 cups of chicken stock
  • 1 cup of frozen corn
  • 1 cup of frozen peas
  • Additional salt and pepper to taste

Method

Add the olive oil to a large stock pot, then toss in your leek, carrot, celery and garlic. Season with salt and pepper. Stir, and cook for about 5 minutes. Add in the rosemary and thyme, stir and cook for about a minute. Add the flour, and stir again, making sure to get all of the vegetables coated in the flour. Cook for a couple of minutes, then add in the half and half. Cook for about 5 minutes or until the mixture begins to thicken. Add in the chicken stock, corn and peas and season with a pinch or two of salt and cracked black pepper. Bring to a simmer and cook for about 10 minutes. At this point the soup is ready! To make it a little more decadent serve with cornbread or biscuits!!

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Turkey Tetrazzini

Happy New Years Eve!

Turkey Tetrazzini

The only time I have ever eaten Turkey Tetrazzini is at the old Ukrops deli. It’s been forever ago since I had it but I remember the turkey, spaghetti noodles and celery goodness very well. It’s a once-a-year-get-rid-of-my-leftover-turkey-kind-of-dish. You know….delish but not something to make all the time.

I read over a few recipes. Some called for tons of cheese or cream cheese….not the flavor or calories that I wanted. Some had ingredient lists a mile long. I made my own version and I think it turned out great. Peas, celery, onion, shiitake mushrooms…a light(ish) sauce with crispy parmesan cheese baked on top. YUM!

Turkey Tetrazzini

The two 15-year-olds in my house ate 2 plate fulls!!

Turkey Tetrazzini

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1-2 tablespoons extra virgin olive oil
  • 1 container shiitake mushrooms, stem removed and sliced
  • 1 tablespoon butter
  • 5 ounces frozen peas
  • 1 cup homemade turkey stock (or the boxed stuff is good too)
  • 3/4 cup whole milk (I don’t usually buy this but I had some leftover from the mashed potatoes I made on Christmas Eve and didn’t want to waste it)
  • 1 cup light sour cream
  • 3 cups leftover turkey, shredded
  • 10 ounces Barilla Plus spaghetti noodles, cooked for about 8 minutes and drained
  • 1/2 cup shredded Monterey Jack
  • 1/2 cup shredded Parmesan

Method

  • Heat a large skillet over medium heat and add the extra virgin olive oil. Add onions and celery (salt and pepper) until about halfway cooked or about 5 minutes. Add butter and mushrooms and cook for another 5 minutes. Add peas, shredded turkey, stock, milk and sour cream (then season again with salt and pepper) and cook until starting to bubble. Add cooked, drained noodles and toss to combine
  • Preheat oven to 350 degrees. Spray a 13×9 glass dish with non stick olive oil spray and add contents of skillet. Top with 1/2 cup monterey jack cheese and 1/2 cup shredded parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and cook for another 5-10 minutes. Remove from oven and let cool for another 10-15 minutes before serving.

Pasta, Pesto and Peas

It’s Labor Day weekend! School starts, pools close (at least in Richmond they do), and the days get shorter (BOO!!). I do love fall and all the holidays leading up to Christmas. This fall my sister Angela is expecting her 2nd child..another boy…so that’s also something to be very excited about!

While I was cooking Devin came in the kitchen to make a sandwich. Our dog Walter waited close by with the hopes that Devin might share:

 

I made this pasta to take to my cousins housewarming party last weekend. It’s unique and always a hit…a couple of people asked me for the recipe and a few others made a point to tell me how much they liked it. It’s usually a great way to use some of the tons a fresh basil I have however, my blender is broken and I couldn’t make any fresh pesto so I had to buy some. I need to remedy my broken blender situation soon because I have lots of basil that needs to be broken down into pesto and frozen 🙂

Pasta, Pesto and Peas

From Barefoot Contessa

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups pesto (I didn’t measure it but used the entire package that you see pictured above)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice (don’t leave this out!!)
  • 3/4 cup mayonnaise (I used Vegenaise)
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pine nuts
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Method

  • Cook the pasta together in a large pot of boiling salted water until al dente. Drain and toss pasta with a couple tablespoons of extra virgin olive oil and let cool to room temperature.
  • In a food processor fitted with a steel blade puree the pesto, spinach and lemon juice. Add the Vegenaise and puree to mix. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, taste to be sure the seasoning is right and serve at room temperature.