Breaking News…I finally gave in to peer pressure, joined the cool kids, and started to watch Downton Abbey this weekend..I know, its HUGE, right?! With this show being all the rage, I just haaad to see what it’s all about..I like tv. Especially since I had my kids and find myself home every night now…the DVR is now my wild nightlife. Things get pretty crazy.
Seriously though..I’m only on episode 5..but I get it. I totally get why people love this show..even my hubby has been watching it with me..he says its not like the “stupid, cheesy, drama” that I normally watch, though I beg to differ that my shows are stupid, they can definitely be pretty cheesy..that’s probably why I love them..ah, well..c’est la vie. While we’re on the subject of drama’s, can I just say how extreeemely boring Grey’s is this season..I’ve had a hard time even watching it. I hate when I don’t look forward to a show anymore…that’s how I know I’m just not that into it.
Yesterday it snowed. Again. I feel like I’ve been saying that a lot to you guys lately. It just doesn’t seem like its stopped, yet Spring is supposed to be right around the corner-ish. Snowy, cold days call for soup. Warm, comforting, homey soup. We looove chicken pot pie, but if I ever want to lose an ounce of this baby weight, Ive got to start making smarter food decisions. So when I went scouring the internet for lighter chicken pot pie and came across Gina’s version, I was sold. (Her blog is awesome by the way.) I changed it up a bit based on what I had on hand, but it was spectacular..I didn’t even miss the buttery crust!
The chicken pot pie soup is wonderfully light, loaded with delicious vegetables, very filling, and perfectly flavored. If you’re looking for a lighter version of chicken pot pie..this is the ticket! Enjoy!
Ingredients
- 3 Tablespoons Cornstarch
- 2 cups reduced sodium chicken broth
- 4 cups non-fat milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 2 cups fresh green beans, cut in half
- 1/4 of a small yellow onion, diced
- 2 potatoes, peeled and cubed small
- 2 chicken breasts, cooked and cubed
- salt and pepper to taste
Directions
- In a small bowl whisk together the cornstarch with 1/2 cup of the chicken broth, set aside.
- In a large pot, over high heat, pour in the remaining chicken broth and the milk, bring to a boil.
- Add in the garlic powder, oregano, celery, carrots, green beans, and onion. Return to a boil.
- Cover, reduce heat, and simmer for 20-30 minutes, until vegetables are soft.
- Add in the potatoes and cook until soft..10-15 minutes.
- Add the chicken and slowly whisk in the cornstarch mix.
- Cook another 3-5 minutes until thickened, add salt and pepper to taste
- Enjoy!
Adapted From: Skinnytaste