Lemon Poppy Seed Pound Cake

Tuesday, February 14, 2012

Chicken Pot Pie Soup

Submitted by: Hannah

Okay first of all forgive me for the sad picture but the taste will make up for it! This is a yummy recipe that got my 3 year olds approval (which is hard to get some nights). It has also reassured me that we can stick with a healthy lifestyle for a long to come with recipes like this because it is still satisfying and comfort food without all of the fat. I recently stumbled onto a blog called Skinnytaste.com and since I am on weight watchers it was an exciting find. The blog is all about healthy recipes and it even breaks down the weight watchers points for you. Give this a try I think you and your family will love it. I normally would have served this with a salad full of veggies or maybe a crusty piece of bread but it was good all by itself too.

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I found it needed a bit more salt and pepper at the end so make sure to taste along the way.

Source: skinnytaste.com

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