My former Test Kitchen buddy Kendra Vaculin has made a lot of interesting soups. Green soups, soups made with refried beans, cinnamon-y soups: You name it, she has a recipe for it. So when Kendra told me she was developing a chicken pot pie soup, I thought: Huh! That sounds...boring? But after tasting it, I remembered, Kendra doesn’t make boring soups.
A few things make her recipe decidedly delicious. For starters, Kendra spikes her soup with both white wine and Dijon mustard, two tangy ingredients that sharpen the rounded edges and add a little sass, making this soup cozy but not heavy. She also calls upon shredded rotisserie chicken, instead of asking you to poach your own, a smart move that saves time (and honestly tastes better). And finally, she bakes off one big sheet of puff pastry and breaks it into big, irregular pieces to crown each serving.
The resulting soup is warming, hearty, and just as interesting as her more artsy soup creations. I can’t think of a better dish to get me through this stupidly snowy winter. —Jesse Szewczyk, senior Test Kitchen editor
This warming soup is on us this week. And we have plenty more great dishes to check out. Subscribe for $6 $3/month for unlimited access to every recipe from Bon Appétit, Epicurious, and Gourmet.
