Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!
Chicken pot pie is the ultimate comfort food and this creamy, chunky soup is loaded with chicken and veggies in every bite. You can modify this with the vegetables you like to suit your taste. You can serve in hollowed out bread bowls or serve it with cut-out baked pie crust.
This recipe requires cooked chicken breasts. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling!

Skinny Chicken Pot Pie Soup

Source: skinnytaste.com

• 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 onion, chopped
• 8 oz sliced 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

Directions:

1. 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.
2. 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, potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 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.

The BEST part...

Servings: 9, serves 1 cup; Calories: 169.2; Fat: 1.2 g; Protein: 18.5 g; Carb: 21.2 g; Fiber: 2.3 g

Autumn Dinner

I've kind of been in denial of it being Fall already. I'm just not ready for the warm weather to disappear! But I have come to love these cool nights and warm days, even with it getting dark around 7:00pm and soon 6:30pm, then 6:00pm... you get the picture. I decided to kick October off with a nice Fall-like dinner which included a new recipe I've never tried, Loaded Baked Potato Soup with Beer Bread! Beer bread is one of the easiest breads to make because it involves four ingredients which take 5 minutes to combine and then the rest of the time it's in the oven. I've only made beer bread a few times and I don't think it's ever been the same recipe. The last time I used the Tastefully Simple mixes but that's not homemade and I'm all about the made from scratch lately. I found this beer bread recipe on My Baking Addiction.

Beer Bread

Ingredients:

• 3 cups self-rising flour
• 1/3 cup sugar
• 1 tsp kosher salt
• 12 oz beer
• 2 Tbsp melted butter

Directions:

Preheat oven to 375 degrees. Butter an 8x4 inch loaf pan and set aside. In a large bowl combine flour, sugar, salt, and beer. Mix well. The mixture will be sticky. Pour into the loaf pan and back for 55 minutes. At the last three minutes of baking, remove from oven and brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.

When pouring in the beer, the reaction will cause it to become foamy

Sticky dough.

Loaded Baked Potato Soup

This recipe comes from the Better Homes and Gardens NEW Cookbook

Ingredients:

• 2 large baking potatoes, about 8 oz each (I actually used 3)

• 6 Tbsp thinly sliced green onions, about 3

• 3 Tbsp butter

• 3 Tbsp all-purpose flour

• 2 tsp fresh dill or chives or 1/4 tsp dried dill

• 1/4 tsp salt

• 1/4 tsp black pepper

• 4 cups milk

• 1-1/4 cups shredded American cheese

• 4 slices bacon, crisp-cooked, drained, and crumbled
  

Directions:

Scrub potatoes, pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes or until tender. Or if your impatient you could be like and just microwave your potatoes. Cool. Cut each potato lengthwise, scoop out white portion of each potato. Break up any large pieces of potato; set aside. Discard the skins.

In a large saucepan cook 3 Tbsp of the green onions in hot butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and i cup of the cheese, stir until cheese melts. Top each serving with the remaining 1/4 cup cheese, remaining 3 Tbsp green onion, and bacon. And ENJOY!

It was delicious! I like the combo together. The beer bread is a nice thick bread to dip into the hearty soup, it holds its own.