Sometimes, I have so much to say that I don’t know where to start. When I do start it flows from my mouth so fast that I usually don’t make any sense or I seem so confused/self-absorbed people wonder if I’ve lost my mind.
Other times, like right now, I have nothing.
That does not mean nothing is going on up in that brain of mine. In fact, I’d say it’s quite the opposite. Currently my brain is so full of stuff that it’s like one big, fat, giant rats nest up in there. Everything is all tangled up.
Sometimes writing is helpful when my thoughts get messy; other times it feels like a chore. Right now, it’s the latter.
Instead of trying to unload all my stuff on you guys, because seriously, I don’t even know what it is right now, I’ll just leave you guys with a (SUPER easy to make) comforting bowl of soup.
Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles.
Creamy, comforting and just what my body needed on this cold, rainy Sunday night.
I’m lazy, so those buttermilk biscuits are definitely not homemade. Just buy a tube of your fave brand and you’re good to go! Or, you can make homemade (show off).
I hope you had a wonderful weekend!
And for those of you that joined the March yesterday, whether in-person or in-spirit, ya’ll are my heroes. What a historic weekend to remember!
Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles
Prep Time: 15 minutes / Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Type: Soup, Comfort Food, Easy, Chicken
1 tube buttermilk biscuits (or you could make homemade. I was feeling lazy)
2-3 cups cooked and shredded boneless skinless chicken breasts
2 tablespoons butter
1 large yellow onion, diced
5 cloves garlic, minced
4 carrots, quartered lengthwise and chopped
4 stalk of celery, halved lengthwise and chopped
1 teaspoon salt (plus more to taste)
1/2 teaspoon fresh black pepper (plus more to taste)
1 teaspoon dried parsley
1 pouch concentrated low sodium chicken flavor (I use this from Trader Joe’s)
4 heaping tablespoons of flour
5-6 cups low sodium chicken broth
1 1/2 cups frozen peas
1 cup milk (I used 2%)
1/4 cup half and half (more or less if desired)
Fresh chopped parsley, for topping
FOR THE BISCUIT CRUMBLE
Preheat oven according to package instructions and line a large baking sheet with parchment paper. Pop open tube of biscuits and break apart each biscuit into small balls- each approximately the size of a ping-pong ball.
Bake the crumbles for approximately 10 minutes, or until lightly golden and fully cooked (cooking times will vary).
Remove from the oven and set aside.
If you have a favorite home-made biscuit recipe, feel free to use that! I was feeling lazy.
FOR THE SOUP
In a large pot or Dutch oven melt butter over medium high heat.
Add the onion to the pot and cook for 2-3 minutes, stirring occasionally. Add the garlic, carrots, celery, parsley, salt and pepper to the pot and stir to mix. Continue to cook the vegetables for 4-5 minutes, or just until the vegetables start to soften.
Add the concentrated low sodium chicken flavor to the vegetables and stir to mix.
Slowly sprinkle the flour over the vegetables and stir everything together until completely combined. Allow vegetables to cook for 1-2 minutes before slowly pouring in the chicken broth, stirring the entire time to prevent the flour from clumping.
Reduce heat to medium and bring the soup to a simmer. Partially cover the pot with the lid and simmer for approximately 10-15 minutes.
Remove the lid and stir in the shredded chicken, frozen peas, milk and half and half.
Return soup to a simmer (do NOT boil, as this will curdle the broth).
Once heated through, serve soup and top each bowl with biscuit crumbles and fresh chopped parsley.