Tuesday, April 1, 2014
If you have any lingering cool days it would be a perfect time to try this soup recipe. Or who am I kidding, we like soup mostly year-round! It is a Skinnytaste recipe that I tweaked to use chicken broth instead of bouillons to cut down on the sodium. I have always loved chicken pot pie... even the Marie Calendar's in the frozen section... those however are much higher in calories than this delicious healthy soup version.
Chicken Pot Pie Soup
adapted from Skinnytaste, serves 6 (1 1/2 cups per serving), approx. 255 calories
- 1/4 cup flour
- 2 cups fat free low sodium chicken broth
- 4 cups fat free milk
- 2 celery stalks, chopped
- 1/2 medium onion, chopped
- 8oz sliced baby mushrooms
- fresh ground pepper
- pinch of thyme
- 10oz frozen mixed bag of carrots, peas, green beans and corn
- 2 russet potatoes, peeled and cubed small
- 16 oz cooked chicken breast, cubed small
Create a slurry by combining 1/2 cup of broth with flour in medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, thyme, pepper and frozen vegetable and return to a boil. Partially cover (we used a lid about 3/4 of the way on) and simmer on low until vegetables are soft, about 20 minutes. Remove lid and add potatoes for about 5 minutes until soft. Then add chicken and slowly whisk in slurry. Cook another 3 minutes until soup thickens. Add extra pepper if needed.
Look at all of those colorful vegetables!
As you can see from the first picture we served our soup with a whole wheat Sister Schubert's roll (they come in the frozen section and heat up easily in the oven). Eric also added some red pepper flakes to his bowl of soup since he likes things spicy :)
Hope you enjoy!