Chicken Pot Pie Soup

iVillage Member
Registered: 06-30-1997
Chicken Pot Pie Soup
9
Fri, 03-21-2008 - 9:33pm

Chicken Pot Pie Soup (P1)

3 boneless chicken breasts, cut into 1 inch chunks
3 Tbs. canola oil
2 carrots, sliced (omit for P1)
2 celery stalks, sliced
1 onion, chopped
1/2 can of beans (I used kidney...used whole can)
1 quart chicken stock
1 cup 1% milk
1 tsp poultry seasoning
1/4 tsp nutmeg
salt and pepper to taste
1 small can of sliced mushrooms (can use fresh, of course)
1/2 bag frozen sliced zucchini, defrosted (or fresh..I just used frozen and dumped it in without defrosting)

Heat oil in dutch oven. Add diced chicken and cook for 2 minutes. Add carrots, celery, onion, salt, pepper, and poultry seasoning. Cook for 5 minutes. Add stock, milk and nutmeg. Bring to a boil, reduce heat and simmer for 10 minutes. Add beans, mushrooms and zucchini. Heat through. If you want this to be thicker. Make a paste with corn starch and a little cold water, add it to the soup, bring it to a boil again.

For the kids, I ladled the soup into bowls and top with a Pillsbury biscuit.

I couldn't find any frozen sliced zucchini, so I used 1 bag of frozen sliced yellow squash instead. Next time, I will also add some frozen cut green beans. It really didn't taste too much like chicken pot pie to me, but it was a good and filling soup. I think you could add pretty much any kind of vegetables that you like to this...the more the better!!!

Rebekah







Rebekah

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iVillage Member
Registered: 01-03-2006
Fri, 03-21-2008 - 10:04pm

I've made this before......it's VERY good!


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iVillage Member
Registered: 06-30-1997
Fri, 03-21-2008 - 10:12pm

I'm trying to mix things up and keep different soups/chilis in the fridge for lunches. We started to get a little tired of regular chili and vegetable soup all the time.

Do you have any suggestions for other soups to try, Karen???

Rebekah







Rebekah

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iVillage Member
Registered: 04-01-2004
Sat, 03-22-2008 - 8:42am

Rebekah,


Have you tried the stuffed pepper soup?

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iVillage Member
Registered: 06-30-1997
Sat, 03-22-2008 - 11:58am

No, I haven't tried the stuffed pepper soup. I don't know how I missed that one. It looks great!!! I'm putting it on my 'to make' list right now!!!

Thanks Cathy!!!

Rebekah







Rebekah

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iVillage Member
Registered: 11-05-2006
Sun, 03-23-2008 - 8:57am

I'm on the lookout for new soups too -- my favs are veggie chili, split pea and minestrone.

iVillage Member
Registered: 04-01-2004
Sun, 03-23-2008 - 9:28am
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iVillage Member
Registered: 06-30-1997
Sun, 03-23-2008 - 10:46am

How about Chicken Tortilla soup, Sue??? I made this about a month ago and we loved it. I've already put it back on my list to make again. And I think the fire-roasted tomatoes definitely made a difference in the taste of this soup. I'll do that again next time!!!

Chicken Tortilla Soup (suitable for all phases)

3 chopped yellow onions (3 medium sweet onions)
2 tablespoons olive oil
4 cloves minced garlic (used 4t roasted garlic)
2 red bell peppers, cored, seeded and chopped
2 yellow bell peppers, cored, seeded and chopped
1-2 jalapeno pepper (or dried pasilla or chipotle pepper) (used 1 jalapeno)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons coarse salt
2 28-ounce cans diced tomatoes (used 14.5oz. cans - 1 regular can/1 can fire-roasted)
4-6 cups chicken broth (depending upon how brothy you want it) (about 2 boxes of chicken broth)
¼ cup minced cilantro leaves (plus more for topping) (left this out)
4 roasted chicken breasts, rough chopped (roasted 3 large chicken breasts using directions below)

Toppings for serving (to choice): chopped cilantro, chopped onions, lf sour cream, lf grated cheddar or jack cheese, whole wheat tortilla chips (skip for phase 1)

Unless using leftover chicken, for roasted chicken breasts: preheat oven to 350
degrees. Rub chicken breasts with olive oil and place them on a lined baking
sheet. Sprinkle generously with coarse salt and pepper. Roast for 35 to 40
minutes, until just cooked. Cool slightly, discard skin and bones and cut meat
into ¾ inch pieces.

While the chicken is roasting, cook onions in oil over medium low heat in a 6 quart (or larger) dutch oven for 10 to 15 minutes, until translucent. Add garlic and cook for one more minute. Add bell peppers, jalapeno (if using), chili powder, cumin and salt. Cook for 2 minutes. Add tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally. Add chicken and cilantro and simmer 20 more minutes.

Add toppings as desired (I like to stir in a spoon of lf sour cream, then top with
cilantro)

Rebekah







Rebekah

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iVillage Member
Registered: 08-07-2007
Mon, 03-24-2008 - 1:30pm
That Chicken Tortilla is my absolute favorite soup.
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iVillage Member
Registered: 06-30-1997
Mon, 03-24-2008 - 5:03pm

Yep, it's what we call a 'keeper' around here!!! I've tried chicken tortilla soups at several restaurants lately. And I like this recipe better than their's!!!

Rebekah







Rebekah

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