Mr. C didn't want to go at first, but I insisted because the host is one of his best friends from high school and it's such a fun mix of people and the food is great and because I kind of want to be left alone to be ill in peace.
I knew I wanted to eat something comforting, like chicken soup or chicken pot pie. I didn't have enough broth for the soup and a pot pie would be ridiculously non-healthy, so I decided to combine the two. I pulled some chicken out of the freezer and rooted through the pantry and what I came up with was so quick and easy and so delicious, I had to share it with you.
Criquette's Crustless Chicken Pot Pie Soup
2 pounds (thawed) chicken tenders (you could substitute boneless chicken thighs, or strip the meat off a rotisserie chicken for an even faster meal)
2 cups water
32 oz low sodium chicken broth
2 cans cream of chicken soup
16 oz frozen peas and carrots
20 oz frozen roasted potatoes
1 TBLS poultry seasoning
1 tsp garlic powder
Put the broth, water and chicken tenders into a large pot and bring to a gentle boil. Continue to boil the tenders, until cooked through. Remove the tenders and let cool. Meanwhile, add the remaining ingredients to the broth and bring back to a gentle boil. Dice the cooled tenders and return to the pot. Lower the heat and simmer for an additional 15 minutes. I didn't measure, but this looks like it made enough to serve 8.
I didn't take pictures, but it looks as good as it tastes. I wouldn't hesitate to serve this to guests - I would add a green salad, biscuits or cornbread, and for dessert, pumpkin pie. If you try this, let me know how it turns out. Bon appetite!
I feel much, much better after eating my comfort soup. I had some pumpkin bread for dessert, washed down with jasmine green tea. I've slipped into my soft pj's and turned on my electric blankie. And now I'm going to take my little pity party to bed with the cats and dogs, where I'll snuggle in with some knitting and the TV remote. Hope you're all having a lovely evening, too.
2 cups water
32 oz low sodium chicken broth
2 cans cream of chicken soup
16 oz frozen peas and carrots
20 oz frozen roasted potatoes
1 TBLS poultry seasoning
1 tsp garlic powder
Put the broth, water and chicken tenders into a large pot and bring to a gentle boil. Continue to boil the tenders, until cooked through. Remove the tenders and let cool. Meanwhile, add the remaining ingredients to the broth and bring back to a gentle boil. Dice the cooled tenders and return to the pot. Lower the heat and simmer for an additional 15 minutes. I didn't measure, but this looks like it made enough to serve 8.
I didn't take pictures, but it looks as good as it tastes. I wouldn't hesitate to serve this to guests - I would add a green salad, biscuits or cornbread, and for dessert, pumpkin pie. If you try this, let me know how it turns out. Bon appetite!
I feel much, much better after eating my comfort soup. I had some pumpkin bread for dessert, washed down with jasmine green tea. I've slipped into my soft pj's and turned on my electric blankie. And now I'm going to take my little pity party to bed with the cats and dogs, where I'll snuggle in with some knitting and the TV remote. Hope you're all having a lovely evening, too.
3 comments:
There's just something about chicken soup that makes you feel better all over. I hope it has worked its magic on you and you're feeling like yourself again. Emma, Tara and Cooper send kisses to your babes.
Yum. Of course, the Knight wouldn't eat anything pot pie without crust, so maybe I could change the name?
This sounds really good! Like a chicken stew. If I use chicken that's not frozen, how long do I boil it? This is the part that always gets me, I never know how long to boil chicken. Well I know how long to boil it for a full chicken for soup, but the pieces leave me at a loss. How do you know it's done?
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