Tuesday, February 12, 2013

Chicken Pot Pie Soup, 100% organic and GMO free

Chicken Pot Pie Soup
From the kitchen of Stephanie, adapted from this recipe from skinnytaste.com


1/3 cup organic all-purpose flour (for a gluten free option, see original recipe)
2 cups water
4 cups organic 1% milk
1 large organic celery stalk, chopped
1/2 medium organic onion, chopped
8 oz (1 container) sliced organic button mushrooms
3 tsp organic chicken Better Than Bouillon
fresh ground pepper
big pinch of thyme
1-2 tsp garlic powder
1 cup frozen organic peas
1 cup frozen organic sweet corn
12oz organic baby carrots, chopped
2 organic medium sized potatoes, peeled and cubed small
12 oz cooked organic chicken breast, shredded or in small cubes (I will give instructions for how I cooked mine)

Directions for Chicken:

So that the soup didn't take that long to make, I made my chicken earlier in the day, while Hudson was napping. I preheated the oven to 400 degrees. I sliced each chicken breast in half (so that it was thinner), then I place it in a glass 9x9 dish....no spray, no oil, no butter. Just place it directly on the glass. Then I seasoned the top with garlic powder, pepper, and salt. I baked it, covered with foil, for 55 minutes. (I have found that Organic Chicken Breasts take a little bit longer to cook, which is why the time seems a little longer). Another option you could do is use the chicken from a rotisserie chicken, but just know that would stop the soup from being 100% organic and GMO free.

Directions for the soup:

Mix 1/2 cup of cold water and flour in a small bowl and set aside for later.

Pour water and milk into a stock pot over medium heat, stirring occasionally, so that you don't get a film on the top. Once the liquid has come to a slow boil (takes about 5-10 minutes), add all of the veggies, spices and Better Than Bouillon and stir. Let this cook over low heat, partially covered with a lid for about 20-30 minutes. The length of time will depend on how small you diced your carrots and potatoes. Remove the lid and add your chicken. Once incorporated, add your flour and water mixture. Make sure to stir as you add the mixture. Let cook for another 5 minutes, taste and adjust your seasonings if needed.


Total Calories per cup of soup:

195 calories
1 gram of fat
27 grams of carbs
17 grams of protein

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