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

Chicken and Dumplings

This recipe is one to keep somewhere close by. My family just loves it. It is an adaptation from a recipe I found on http://www.foodnetwork.com/ I make it my own way of course but it is soooo delicious.

We made it today because it is the middle of April and we woke up to snow! So, to sooth our cold selves, we needed a warm comfort dish, and this fit the bill perfectly!

I hope you enjoy.

5 stalks celery chopped small

1 large onion chopped small

1/2 bag shreded carrots or 3 lrg carrots chopped small

4 cloves garlic minced (or garlic garlic from tastefully simple...1 tbsp)

3 quarts water and enough chicken paste per directions for that amount of water.

(or just use chicken stock...3 quarts of it)

2 tsp parsley

2 tsp thyme

2 tbsp butter

2 tbsp olive oil

1/4 cup flour

2 to 3 cups shredded, pre-cooked chicken

Dumplings:

2 cups flour

1 tbsp baking powder

1 tsp salt

2 eggs

3/4 to 1 cup buttermilk (I use reg skim milk)

(I add some thyme to this also...maybe 1 tsp)

1. In medium to large stock pot, put in the 2 tbsp of olive oil and 2 tbsp of butter. Add the chopped onion, celery, and carrot. Stir around to cook evenly. I usually add about 1/2 cup water and put a lid on so the vegies are soft. Cook until they are just barely tender.

2. Add 1/4 cup of flour and stir/cook for about 2 min. to get rid of the flour flavor.

3. Add water..a little bit at a time stirring as you add it. Keep stirring until it is all mixed well.

4. At this point add in the chicken soup base/paste and the shredded chicken.

5. Cover and let simmer for 10 min. Meanwhile, mix up the dumpling mix.

Dumplings:

1. Beat up the eggs and the milk with a fork.

2. Add the dry ingredients and stir together until moistened.

3. Take cover off pot and drop by spoonfuls into the soup mixture.

**they will touch each other and may have to be dropped on top of each other to fit. Don't worry about that.

4. Put the cover back on the pot, turn the heat down to a low simmer and let it cook for about 15 minutes. You can peak at it here and there and give it a little stir if you want to.

5. When the dumplings are all puffed up and sort of dry looking, they are done.

Time to eat!