How are you today? I know I will be much better today than Monday. I now understand why Garfield hates Monday’s! It was just one of those days. I’m just glad it’s over, no use in crying over spilled milk. So off to new and better things. Speaking of better things I have an easy, wholesome recipe for you. This is one of those wing it recipes that came together beautifully. I was in a rush, so I threw together a bunch of ingredients and made this most awesome soup!
This is my Chicken Pot Pie Soup and boy did it taste just like a chicken pot pie without the crust. My Husband loves Chicken Pot Pies, I always buy him the one’s from Swanson, you know the ones that are like a bazillion calories and loaded with sodium. Yuck! He loves them and hey there .72 at Target and easy to make. Who am I to argue with what he eats? After he raves, about his pot pie, he ask’s why don’t you make pot pies? I thought, hmmm, could I? Could I make it lower in calories and sodium? I took on the challenge and came up with this thick wonderful soup.
I’ll be honest with you, I did try to make a crust out of Phyllo Dough but it didn’t work out. I don’t like working with the pastry because it always falls apart on me. I had the idea, that when the soup was done, I’d place a few sheets of Phyllo Dough on top and bake it for 7 to 10 minutes. I gave up on trying to work with the dough so I scraped the idea. Besides I didn’t need the extra calories and we didn’t miss the crust with this soup.
I made this soup using frozen chicken breasts, a 10 oz. bag of Trader Joe’s Organic Foursome which is peas, carrots, corn and beans, diced potato and some seasoning. To thicken it up I used cornstarch and water. I was never good at making gravies with cornstarch so I was weary that I would ruin the soup, but I didn’t and it was the perfect thickness. I’m patting myself on the back with that one! We had this soup as leftovers the next day and I must admit, it may have tasted even better! This was one big pot of soup that did not go to waste. I was so happy that the family loved it and it was healthy for them. I thought forsure that Little Jenny wouldn’t have liked it because there were vegetables in it, but she at ever last drop! So this soup must be good if she ate all!!!
- 1 lbs. boneless chicken breast (I used frozen)
- 1 10oz can fat free cream of chicken soup
- 4 cups chicken broth, low sodium
- 1 16 oz frozen bag peas, carrots, corn and beans
- 1 cup potato, peeled, diced
- ½ cup onion, diced
- 1 tsp. thyme
- 1 tsp. pepper
- 1 bay leaf
- 2 Tbsp. corn starch
- 2 tbsp water
- In a crockpot place the chicken in first that add the remaining ingredients. Stir to combine.
- Cook on high for 5 hours, or on low for 7-9 hours.
- Just before serving the soup, in a small bowl add cornstarch and water, mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thicken. Just a few minutes.
Cholesterol: 32.5 mg, Sodium: 358.5 mg, Potassium: 127.8 mg
Total Carbohydrate: 16.4 g, Dietary Fiber: 3.0 g, Sugars: 2.1 g
Protein: 16.3 g
It’s dinner time and I honestly don’t know why I write my blog before I make dinner. Every time I post something before I eat, I get extra hungry! Therefore I make way to much dinner. It’s Monday night so it’s fend for yourself night, so I’m thinking of making a tuna melt. Remember the one I made a couple of weeks ago? I can’t get it off my mind and yesterday I made the whole wheat bread so I am just itching for a sandwich. Yum, yum, yum!
But before I go, you know I’m gong to ask you, to vote for Peanut Butter and Peppers. I was nominated most healthy eating blog from Fitness Magazine and I would just love your vote. Currently my standings are at 50, which isn’t bad considering I have only been blogging for 6 months. One of the best things I ever decided to do! I just get so excited over my blog. it’s so rewarding and well worth the extra work. Anyway, if you like PBandP, please vote for my blog. Just go here.
Have a great day! Hope the sun is shining where you are!!