chicken pot pie soup & a video review!

It makes me happy when my children enjoy eating things that are good for them. This recipe for chicken pot pie soup is no exception. First, the recipe. Then, a video review from my 6 year old.

Chicken Pot Pie Soup

(link to original recipe from skinnytaste.com)

POINTS Plus: 6
Serving Size: 1.5 cups
Servings: 6

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 baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed veggies (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Create a slurry by combining 1/2 cup of the cold water with flour (or cornstarch) in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen veggies and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 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.

Calories 253.8, Fat 1.8g, Protein 27.7g, Carbs 31.9g, Fiber 3.4g

And now? What my 6 year old thinks of the soup:

the veggie beef soup that even my kids will eat

I have picky kids. Wait. I take that back. I have a super picky 6 year old that only likes potatoes and cheeseburgers. Oh and pizza. What can I say, the kid loves his carbs just like his momma. Because of this I always worry when I make something new. Because when I cook (now anyway) I make sure (most days) it's healthy, good-for-you, keep you full all evening food.

When it's cold I love, love, love soup! I found a recipe for vegetable beef soup on the back of the McCormick Slow Cookers Vegetable Beef Soup Seasoning and bulked it up a little bit (extra veggies). I then plugged everything in to my Weight Watchers Recipe Builder and it works out to 3 points per cup and makes approximately 10 cups. I served it to my children and they ate it and liked it which means it must not taste icky. Okay...I tasted it too - it's good.

Here's the recipe:

Vegetable Beef Soup

POINTS Plus: 3
Serving Size: 1 cup
Servings: 10

McCormick Slower Cooker Seasoning Mix for Vegetable Beef Soup, 1.2 ounce pack
1 pound stew beef, well-trimmed, cut into 3/4" cubes
14.5 oz can diced tomatoes, undrained
2 cups carrots, sliced
2 large potatoes, cut into 1" cubes
2 cups frozen cut green beans
1 medium onion, chopped
3 cups water

Place beef and vegetables in slow cooker. Mix Seasoning and water until blended. Pour over beef and vegetables. Cover. COOK 8 hours on LOW. Stir before serving.

It's that flippin' easy, yo.

And look - a picture of my bowl (please ignore the messy desk surrounding it - focus on the soup!)!



Don't let the picture fool you. I use a great big soup mug. One cup is a nice filling amount.

If you try it lemme know what you think!

Enjoy!