Wow, I can’t get over that it is Sunday already! The weekend really flies by! This Saturday I kept pretty busy, by baking, making Artichoke Jalapeno Dip, again (I’m so loving this dip), re-making White Chocolate Peppermint Mocha Cookies for you and of course my weekly trip to Trader Joe’s. All in all I had a pretty busy weekend.
Today I have for a very filling, tasty, healthy good for the soul Chicken Vegetable Soup. Normally on the weekend, I like to make big meals, but since it’s holiday season, I haven’t had the time to make nice dinners with all the baking and shopping I have been doing. This morning, I smartened up and decided to bring out the Crockpot, so when dinner time came around I wouldn’t be too lazy to cook and dinner would be done for me! You just have to love the Crockpot!!
The soup is really easy to throw together. I placed two frozen boneless chicken breasts in a crockpot, added a can of diced tomatoes, celery, carrots, onion, garlic, edemame, corn, chicken broth and seasonings. Basically you can add any vegetables you like. I thought of adding potatoes and broccoli, but I decided against it. Since I used low sodium chicken broth, I did need to add a little bit of salt to it at the end. I love low sodium chicken broth but in some dishes, a little extra salt is needed.
The recipe makes a little over 6 cups of soup. I made some homemade bread to go with it, which is so good. I’m going to be sharing the recipe with you later this week! I also made a little side salad. It is a perfect meal for a chilly evening! I have leftovers, so it will make for a nice lunch tomorrow!
- 10 oz chicken, skinless, boneless (frozen)
- 1 cup celery, diced
- 1 cup carrots, diced
- ½ cup onion, diced
- 2 cloves garlic, diced
- 1 cup corn, frozen
- 1 cup edemame (soy beans), frozen
- 1 14oz can tomatoes, diced
- 4 cups chicken broth. low sodium
- ¼ tsp. thyme
- ¼ tsp. salt (to taste)
- 1 bay leaf
- 1 tsp. pepper, ground
- 1 tsp. parsley, dried
- Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.
- To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.
This week, you asked me if I could make my White Chocolate Peppermint Mocha Cookies without butter. I did that today and the outcome is ok. Instead of using butter I used 1 cup of plain greek yogurt, but left the rest of the ingredients the same. The cookies, turned out more like a chewy brownie. I didn’t taste the espresso so much and it didn’t have the cookie texture that I was looking for. However, if you like peppermint brownies and your looking for healthy alternative, I highly recommend subbing the butter for greek yogurt. They taste good, but it’s not a cookie. I took a picture of them, just after I put the white chocolate glaze on top. Little Jenny took them before I could style them for you. I’ll put the nutrition and recipe alternative on the White Chocolate Peppermint Mocha recipe page.
Here is this weeks weekly recap:
Monday: Almost Sugarless Sugar Cookie – I was really surprised, but everyone loved these cookies, and I loved telling them they are sugarless! No one believes me. lol I even made my Pepper Jelly on Saturday and used NuNaturals Presweet Tagatose in it and it worked out perfect! I love that I can have sweet things without having sugar!! I contacted Ron from NuNaturals to give him the two winners of the giveaway and he said he will wait for the other two. I said other two, he said yah, you can pick four people to win the giveaway! Woohoo!! Guess what? That means two more winners, and the winners are:
Your Winner (confirmed)
Comment: Just found your website through Pinterest and was THRILLED to see this giveaway! I entered every way possible so please include one entry for each type of possible entry for me!:) THANKS!!!