The Awesome Skinnytaste Cookbook

Skinnytaste Cookbook

February 10, 2015   13 Comments

You are looking at a beautiful photo of Chicken Pot Pie Soup – and, yes, you are going to want to make it.

The best part is – Gina Homolka of Skinnytaste created the recipe so you know it is going to be tasty and lower in calories than an actual chicken pot pie.

I am a big fan of Gina’s and I had the opportunity to meet her at a blogger conference. She was holding a Cosmo and was friendly, warm and did me the favor of featuring a Snack Girl recipe on her site. There are some beautiful photos of Gina in the book (but she is prettier in person – not kidding).

Her book extends the excellence of Skinnytaste – beautiful photos, wonderful recipes, with 100 recipes you can’t get on her site.

As is her style, everything is there to make a recipe accessible. She includes:

  • Nutrition information
  • Gluten-Free and Vegetarian Recipes
  • Quick and Slow Cooker
  • Freezer Friendly
  • Suggestions for sides, etc. to make full meals

The chicken pot pie soup caught my eye because I love chicken pot pie and it was so easy to make.

I also can’t wait to try the Mahi Mahi Fish Tacos with Spicy Avocado Cream, Asian Peanut Noodles with Chicken, and the Buffalo Chicken Salad. Yum!!!

If you want to make food that everyone will eat and love - and not realize how healthy it is - here is your book.

Have you taken a look at The Skinnytaste Cookbook? What do you think?

Photo credit: Penny De Los Santos

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Chicken Pot Pie Soup Recipe

Reprinted from THE SKINNYTASTE COOKBOOK Copyright © 2014 by Gina Homolka. Published by Clarkson Potter, an imprint of Penguin Random House LLC.

Serves 6, Gluten-Free

1/4 cup unbleached all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
4 cups fat-free milk
1 1/4 pounds boneless, skinless chicken breasts
1 (10-ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn)
1 large celery stalk, chopped
1/2 medium onion, chopped
8 ounces sliced cremini mushrooms
2 tablespoons chicken Better Than Bouillon*
Pinch of dried thyme
Freshly cracked black pepper
2 medium Yukon Gold potatoes, peeled and diced
Kosher salt, if needed

* Read the label to be sure that Better Than Bouillon is gluten-free.

In a small bowl, make a slurry by whisking together 1⁄2 cup cold water and the flour or cornstarch if making this gluten-free.
 Set aside.

In a large pot, combine 1 1/2 cups water and the milk and slowly bring to a boil over medium-low heat. Add the chicken, frozen vegetables, celery, onion, mushrooms, bouillon, thyme, and black pepper to taste and return to a boil. Partially cover, reduce the heat to low, and simmer 15 minutes. Remove the chicken and set it aside. Continue to cook the soup until the vegetables are soft, about 5 more minutes. Add the potatoes and cook until soft, about 5 minutes.

Meanwhile, chop or shred the chicken into small pieces. Add the chicken to the soup, and slowly stir in the slurry. Cook until the soup thickens, 2 to 3 minutes. Adjust salt and black pepper to taste and serve.

Each 1 1/2 cup serving without crouton is 269 calories, 3.5 g fat, 0.5 g saturated fat, 32.0 g carbohydrates, 12 g sugar, 30 g protein, 4.0 g fiber, 963 mg sodium, 7 Points+

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

Snack Girl receives a small percentage of sales from links to Amazon.com.

The Skinnytaste Cookbook: Light on Calories, Big on Flavor

$30.00   $17.85

Amazon.com   Barnes & Noble


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13 Comments:

Hi Lisa,
Thanks so much for this recipe, it looks lovely. Do you have a vegetarian version? Could you substitute smoky tofu, for example?
best regards,
Vera

on February 10, 2015

Is that a little puff pastry square atop the soup in your picture? How do you prepare that?

on February 10, 2015

I love her recipes/website and have her cookbook :)

on February 10, 2015

Vera, I use oyster mushrooms in place of chicken for vegetarian version of chick pot pie. I do saute oyster mushrooms with celery and onion first and its incredibly like chicken in texture and flavor.
Lisa, thanks for the soup version, looks easy and delicious, will try it with my Bell And Evans organic chicken.

on February 10, 2015

Thanks for that, Barbara! I've just bought some oyster mushrooms (pleurottes) so this will be an interesting new recipe for me... yum!

on February 10, 2015

I have this cookbook and it is amazing, as is her blog. I made this soup recently and it is soooo good. The crouton on top is a square of store bought puff pastry.

on February 10, 2015

the soup looks fantastic! what could be substituted for milk - my son is anaphylactic to dairy?

on February 10, 2015

Looks deelish! I will have to take a looksie at this cookbook. Thanks.

on February 10, 2015

I love chicken pot pie, but I never make it, because it seems too involved. I think I have a great idea though. I made some "cream" of cauliflower soup this weekend which I will use as a base for the chicken pot pie. I'll add the rest of the ingredients as mentioned in this recipe. There is no dairy in the soup, so it is lower in calories but it is still thick and creamy because you puree it in a blender. (In fact, I'm eating it now and it's delicious with just a sprinking of croutons on the top.)

on February 10, 2015

This looks interesting. I'll give it a try! Thanks, Lisa!

on February 10, 2015

This in one recipe I think my whole family will love - thanks!

on February 10, 2015

I made this and it was great. very easy. Very comfort food-ey. I poured the soup into individual casseroles and used a low fat can of biscuits, rolling them out thin with a rolling pin and using one for the top crust. I calculated an extra 2 points plus per serving.

on February 11, 2015

I just made this recipe it's great. Easy it turned out perfect, everyone loved it. It goes on my favorite list.. Maybe I'll get the book and put along side my snack girl cookbook!

on February 11, 2015


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