Sunday, January 16, 2011

Chicken Pot Pie Soup Makeover!

There is something about the winter time that screams S-O-U-P. I don't know about you, but when I get a chill it is very hard for me to shake it. I like to cozy up with a sweatshirt and blanket every chance I get! This is the perfect time of year to make a giant bowl of soup!

I was at the store and found these noodles last week that have had me brainstorming how to make a healthier version of this soup.

They are "Mrs. Miller's Old Fashioned Large Pot Pie Squares".

The only problem was that chicken pot pie soup is not exactly good for you. It is typically made with butter & flour for the roux and then you add cream or milk. I needed to find a way to make this soup without adding all the things that are bad for you.

Chicken Pot Pie Soup Makeover

  • 8 oz Large Pot Pie Square Noodles (or your favorite noodles)
  • 4 cups chicken stock
  • 4 cups water
  • 2 teaspoons chicken bouillon
  • 1/2 cup corn starch + 1/2 cup cold water (to make a slurry)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic
  • 2 boneless skinless chicken breasts, cooked and cut into cubes
  • 1 cup carrots
  • 1 cup red onions
  • 1 cup celery
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon extra virgin olive oil
Heat the olive oil a stock pot over medium high heat and add the carrots, celery and onions. Cook for 4-5 minutes. Add the chicken stock, water, bouillon, garlic and Italian seasoning.

In a separate pot bring water to a boil and start cooking your noodles.

Make a slurry by combining 1/2 cup cold water and 1/2 cup corn starch and whisk to incorporate. Add the slurry to the pot and allow it to come to a boil. The slurry is what will slightly thicken the broth. We won't have a "gravy" with this soup, but this will thicken it slightly from a traditional chicken soup broth.

Add the chicken, corn, peas and noodles to the soup and stir to combine.

Another healthy and hearty meal. This soup came in at about 308 calories per serving. This recipe made enough for 6 servings! We had tons of left over soup!

The only thing that I would change next time is the amount of salt in this soup. I thought I had used a reduced sodium chicken stock and I didn't! Combine that with the fact that I added bouillon and the salt was a little too much for my liking. I would strongly advise using reduced sodium stock and/or no salt added bouillon.


Leanne @ Healthful Pursuit said...

Brilliant! This looks fantastic and much, much easier than making a chicken pot pie. I whipped up one a couple of weeks ago... wish I would have thought of making it a soup instead!

Kate @ said...

Oh that's a great idea!!! It's like taking apart the chicken pot pie and throwing it in a broth...YUM!

Peggy said...

This definitely sounds like a healthy makeover! I'd really like a bowl right now!

thecountrycook said...

This sounds soooo delicious! I love soups this time of year!!

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