Friday, October 19, 2012

Chicken Pot Pie Soup from Skinny Taste

Chicen Pot Pie Soup from Skinny Taste


Since it is going to colour a lot of the recipes on this blog, I’m going to put it out there: Kevin has now joined the hordes of people who have to watch their sugar rather carefully, and take a tablet in the morning. The D word is quite an imperative in our house; we’ve all bought into the challenge of ensuring that what we cook is low in carbs, without added sugar and still yummy.
SkinnyTaste is helping with all that – but because it is primarily a site that has low-cal recipes, we still need to watch the carb count. Which is simple enough. For example, in this chicken pot pie soup recipe, I omitted the potatoes and reduced the flour and we were good to go.
There is something very satisfying about a soup that has things in it to eat; it gives you more bite, and it slows you down when you are eating it – always a good thing!
This is really a very simple recipe – you practically just throw everything into a pot and it cooks itself.

Chicken Pot Pie Soup
Adapted from Skinny Taste

¼ cup flour (I used 2 tsp)

2 cups water
4 cups fat-free milk (yup, we used slim milk)
1 large celery stalk, chopped
½ medium onion, chopped
200 g sliced button mushrooms
2 chicken bouillons (I used chicken stock cubes)
freshly ground pepper
a pinch of thyme
300 g mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small (I omitted this)
2 cooked chicken breasts, shredded or diced small
salt to taste

Create a slurry by combining ½ cup of the cold water with the flour in a medium bowl and whisk until well blended (since I used very little flour, my soup was much thinner [see below], but there was no problem with the taste). Set aside.
Pour the remaining water and milk into a large pot and slowly bring to a boil.

Add the celery, onion, mushrooms, chicken stock, thyme, pepper and vegetables and return to a boil.
Partially cover and simmer on low until the vegetables are soft, about 20 minutes.
Remove lid, add the potatoes (if using) and cook until soft, about five minutes.
Add the chicken.
Slowly whisk in the slurry, stirring well as you add.
Cook for another two to three minutes, until the soup thickens. Adjust salt and pepper to taste and serve.

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