Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s chilly and rainy here today, perfect for making soup. This popular Skinnytaste soup recipe is from the archives, which I posted over a year ago. I never really loved the photo so I gave it a face lift and hopefully it will inspire you to make it this week for your family.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits[1].

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
 

Ingredients:

  • 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 chopped onion
  • 8 oz sliced baby portabella 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:

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.

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 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.

References

  1. ^ Easy Garlic Cheddar Biscuits (www.gordon-ramsay-recipe.com)

Delightful Apple Spiced Scones with Spiced Glaze

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Chocolate chip scones[1] are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

Delightful Apple Spiced Scones with Spiced Glaze 
gordon-ramsay-recipe.com
Servings:

12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g

• Sugar: 19 g
Sodium: 250 mg  

Ingredients:

  • 1/2 cup cold buttermilk
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dark brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • cooking spray
  • 1 cup white whole wheat flour 
  • 1 cup all purpose flour  
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

  • 1 cup powdered sugar, sifted
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp cold fat free milk (plus 1/2 tbsp if needed)

Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.

References

  1. ^ Chocolate chip scones (www.gordon-ramsay-recipe.com)

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign
to fight chronic malnutrition, using the humble sweet
potato, I had one important question…if I agreed, would I get some kind of tote
bag?


When I was informed there was no tote bag, I decided to
check out their info anyway, and I’m very glad I did. While I was shocked to learn
that millions of children die each year from malnutrition, it was heartening to
learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very
tasty, roasted sweet potato and black bean chili. I really enjoyed this 100%
vegetarian version, and the extra step of roasting the potatoes not only
concentrated the sweet, earthy flavors, but gave the starchy chunks a
marvelously meaty texture.


Anyway, I’m going to sign off so I can go add “Helped Bono fight
childhood malnutrition”
to my resume, but I sincerely hope you take a minute and check out
One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!


Ingredients:
2 lbs orange-fleshed sweet potatoes
1/2 tsp ground chipotle pepper, or to taste
1/2 tsp salt
2 tbsp olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno, sliced
1 tbsp cumin
3 tbsp Ancho chili powder, or other chili powder blends
1/4 tsp dried oregano
1 can (28-oz) diced or crushed tomatoes
1 cup water, more as needed
1 tbsp corn meal
1 tsp salt, or to taste
1 tsp sugar
1 tsp unsweetened cocoa
2 cans (15-oz) black beans, drained, rinsed
cayenne to taste
sour cream and cilantro to garnish

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