Don’t you just love those foods that you could just wrap yourself up in and wear like a comfy oversized sweater?

You know, the ones that are just so darn good they warm you up from the inside out and make you feel okay with the world. Even a world that is as cold and desolate as a northern Minnesota November.

While there are those who live for the dropping of temperatures, there are also those who only scrape by and manage to make it through the cold dark months by filling our bellies with all manner of comfort foods.

Comfort foods like chicken pot pie. And soup. And sometimes a combination of both as we have here today.

If you are like me and find yourself tucking yourself away inside this time of year with layers of warm clothing, a hot beverage, and a couch full of comfy throws, then you will be delighted to find that this soup is as warm and inviting as a brand new plush fleece blanket.

It is definitely one to try. My husband deemed it the best soup he’s ever had. And this is a guy who suffers all sorts of experimentation by way of food on my part. If he says it’s the best, it’s a keeper for sure. And I would have to say that I very much agree with him.

Chicken Pot Pie Soup (adapted from Damn Delicious)

Ingredients:

• 1 stick (8 Tbs.) butter + 2 Tbs. butter
• 2 pounds boneless chicken of your choice (I prefer the thighs as they have the most flavor; remove from the bone and then weigh. Boneless skinless chicken breasts are probably the easiest option, however)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 5 medium carrots, diced
• 3 ribs of celery, diced
• 1 medium onion, diced
• 6 cloves garlic, minced
• 2 teaspoons poultry seasoning (to make your own, follow this recipe)
• 1/2 cup + 2 Tbs all purpose flour
• 2/3 cup dry white wine (or substitute chicken stock)
• 2 quarts (8 cups) chicken stock
• 2 bay leaves
• 1 cup frozen peas, thawed
• 3/4 cup heavy cream

Directions:

Melt 2 Tbs. butter in a dutch oven over medium heat and add the chicken. Season with the 2 tsp. salt and 1/2 tsp. pepper. Cook the chicken until well browned and cooked through; set aside to cool before shredding.

Add the remaining stick of butter to the dutch oven and allow it to melt before adding in the carrots, celery, and onion. Stir occasionally with a wooden spoon until tender and the onions are browned and translucent, about 12-15 minutes. Add in the garlic and poultry seasoning; stir the entire mixture together for about 1 minute.

Stir in the 1/2 cup + 2 Tbs. flour, stirring constantly for 1 minute; stir in the wine (or substituted stock), scraping the bottom of the dutch oven as you do.

Add the 2 quarts of chicken stock along with the bay leaves. Turn up the heat and bring to a boil; reduce heat and simmer for about 15 minutes. Remove the bay leaves.

Add the shredded cooked chicken and peas along with the heavy cream. Simmer until thickened, 8-10 minutes.

Finish off the soup with plenty of salt and pepper to taste.

Enjoy with fresh bread, rolls, or biscuits.

Makes 8-10 servings.