Oh My Soup!

Another amaaaaazing soup from Gina, the truly gifted chef over at Skinny Taste! This soup ended up more like a stew, and HH and I both absolutely devoured it. This is comfort food for sure, and perfect for a cold night when you want to cuddle up on the couch.

Chicken Pot Pie Soup Stew

The Goods:
  • Cooked chicken, cubed
  • 2 0r 3 potatoes, cubed small
  • Chopped carrots
  • Frozen mixed vegetables, 10 oz bag
  • Flour, 1/4 cup
  • Sliced baby portabellas
  • 1 large celery stalk, diced
  • Chicken bouillon, 2 cubes
  • Skim milk, 4 cups
  • 1 small onion, diced
  • H20, 2 cups
  • Thyme
  • Salt & Peppa
Gina's recipe doesn't include the carrots, but I loved them in the soup!

Chop up all your veggies. Gina's recipe called for 2 potatoes, but I knew Hungry Hubby would appreciate my use of 3 instead. ;)

And cut the cooked chicken into chunks. (I used 8 chicken tenderloins.)

Then you create a "slurry" (<-- new word of the day) by whisking a 1/2 cup of the water with all of the flour. Set this aside.

Insert said "slurry":

Pour the rest of your water and all of the milk into the pot and make 'er bubble! Add all of the veggies, minus the potatoes and plus the thyme and bouillon, and simmer on low for 20-25 minutes.

Add the potatoes, and cook another 5-8 minutes... til the potatoes are soft. Dump in the chicken, and then slowly stir in the flour-water concoction slurry. Cook another 5 minutes, and add salt and pepper.

Healthy Honey gets a mug of soup...

While surprise, surprise, Hungry Hubby got a huge bowl! (Not to mention his second equally-large helping.)

DELICIOUS, I tell 'ya!