This soup is the ultimate comfort food
... and I'm all about it. I did read somewhere how "carbs don't count in quarantine," therefore, I shall abide by these words and cook to my heart's content. This is easy to make, and tastes best with home-made biscuits. We all HAVE the time, amiright? And don't forget to share you work us on Instagram with hashtag #makewithlelandgal
(original recipe from Dam Delicious, modified by what I had on hand)
- 5 tablespoons unsalted butter, divided
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
(just used leftover chicken and shredded in at the end)
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced (didn’t have)
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning (didn’t have)
- 5 tablespoons all-purpose flour
- 1/3 cup dry white wine (I used Good Harbor Dry Table Wine)
- 4 cups chicken stock
- 1 bay leaf (didn’t have)
- 1 cup frozen peas
- 1/2 cup heavy cream (didn’t have)
- 1/4 cup chopped fresh parsley leaves (didn’t have)
- 1 1/2 teaspoons white wine vinegar
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat.
Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes. Stir in parsley and vinegar; season with salt and pepper, to taste. We also made homemade biscuits just to sweeten the deal.