I came across this recipe in our Family Table Cookbook about a year ago, and it has been beckoning me ever since. Now that I’ve made it, I only wish I would have tried it back then. This is one of the most comforting, homey and familiar soups I’ve ever made at home—and one of the easiest; I need more of it in my life.
Our recipe starts by simmering aromatics with bone-in skin-on chicken breasts in chicken stock to impart maximum flavor into the base broth and the chicken breasts, which then get cooled and shredded. All the usual goodies you’d expect to find under the crust of a chicken pot pie—mushrooms, potatoes, onions, carrots and celery—are sautéed before simmering in the enriched broth. Rather than adding flour to the vegetable sautée directly, our recipe makes use of a beurre manié (a paste of butter and flour) which is an old-school French technique for easily thickening that avoids lumps and adds a final note of richness to this luscious soup. This recipe is a star on its own, but we advise gilding the lily by serving it alongside a quick batch of our flaky Rosemary Buttermilk Biscuits.