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:
- 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.
- 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!).
- 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.
- 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.
Chicken Pot Pie Soup
- 2 to 3 tablespoons olive oil
- 5 carrots, diced
- 3 sticks celery, diced
- 1 large yellow onion, diced
- 2 cloves minced garlic
- 5 to 6 sage leaves, finely chopped
- 2 tablespoons thyme, finely chopped
- 1/2 cup flour
- 8 cups chicken stock, homemade if possible!
- 3/4 cup white wine or vermouth
- Frozen puff pastry shells
- 1 to 2 teaspoons salt and pepper, or to taste
- 1/2 cup almond milk
- 3 uncooked chicken breasts, cut into one-and-a-half inch cubes and seasoned with salt & pepper
- 1 1/2 pounds red potatoes, washed, dried, chopped into one-and-a-half inch cubes with skin left on
- 1 cup fresh or defrosted frozen peas
What are your favorite unconventional springtime dinners? Tell us in the comments below!