Soup

Chicken Pot Pie Isn't Just for Winter

April 28, 2016

Okay, so Chicken Pot Pie Soup may not be the first (or even the second) thing to come to your mind when you consider springtime foods—but let us change that. Here are four reasons this soup is the ideal springtime dish:

  1. During the springtime, it's beautiful and warm out during the day, but cools down during the evening (and we've already packed all our coats and sweaters). Soup is the answer.
  2. In its essence, Chicken Pot Pie Soup is just a pot of vegetables—and there are so many vegetables we want to cook and eat right now (um, hello—fresh peas!).
  3. In the springtime, chances are you want to spend as much time outside soaking up the sun, not slaving over an oven. This soup requires no ovens and is easily frozen so you can make one huge batch, then defrost some for simpler weeknights.
  4. When it's warm out, we don't want anything too heavy that will weigh us down. This version is made with almond milk so it's dairy free—still satisfying, but light enough that a post-dinner walk around the block will still feel appealing.

Convinced yet?

What are your favorite unconventional springtime dinners? Tell us in the comments below!

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3 Comments

Holly May 6, 2016
Hi Leslie! I love this article about eating soup all year round! You make an excellent point about not spending so many hours cooking when you could be out enjoying the beautiful weather. Thanks for featuring my soup!
 
Gal May 1, 2016
What a wonderful soup version to the traditional Chicken Pot Pie!<br />This looked so wonderful that although I'm a vegetarian I absolutely had <br />to try it. In this article Leslie Stephens says "In its essence, Chicken Pot Pie Soup is just a pot of vegetables" and she is right! Leslie also says this soup is the ideal springtime dish, and she is right again. So I made this today.<br />For a vegetarian version of this soup, I simply 1) used vegetable stock instead of chicken stock and 2) omitted the chicken all together. <br />Leslie says "there are so many vegetables we want to cook and eat right now"<br />So I added 1 zucchini (diced) and some champignon mushrooms (quartered). <br />Since the recipe calls for 3/4 cup (dry) white wine, the best all-around choice was a quality Sauvignon Blanc.<br />This wine was crisp, very dry and offered a fresh light herbal tilt that enhanced this dish.<br />This recipe is SO wonderful that it tasted delicious comfort food even in its vegetarian soup version.
 
Holly May 1, 2016
I am so thrilled that you enjoyed the soup. And that's a brilliant way to make a vegetarian version.... I love it! Thanks for sharing!