Easy Chicken Pot Pie Soup

Today was raining and drizzling ALL day. Totally called for some comforting soup. This soup totally feels like eating a pot pie…well yes…minus the yummy crust. If a soup could be creamy and healthy all at the same time this is it. Next time I’m making biscuits.

Check out this crazy carrot. It looks like it has little legs!

baby carrots

Chicken Pot Pie Soup

  • 1 rotisserie chicken, torn into pieces
  • 2 tbsp olive oil
  • 2 whole leeks, washed and thinly sliced
  • 1 cup sliced baby carrots (and more for munching)
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tbsp all purpose flour
  • 1 cup half and half
  • 4 cups of chicken stock
  • 1 cup of frozen corn
  • 1 cup of frozen peas
  • Additional salt and pepper to taste

Method

Add the olive oil to a large stock pot, then toss in your leek, carrot, celery and garlic. Season with salt and pepper. Stir, and cook for about 5 minutes. Add in the rosemary and thyme, stir and cook for about a minute. Add the flour, and stir again, making sure to get all of the vegetables coated in the flour. Cook for a couple of minutes, then add in the half and half. Cook for about 5 minutes or until the mixture begins to thicken. Add in the chicken stock, corn and peas and season with a pinch or two of salt and cracked black pepper. Bring to a simmer and cook for about 10 minutes. At this point the soup is ready! To make it a little more decadent serve with cornbread or biscuits!!

Eating Lately

Lunches:

Salad! Leftover chicken sliced. Romaine. Cucumbers. Red onion. Herb goat cheese. Diced roma tomatoes from my garden.

salad

Soba noodles with shrimp, broccoli and edamame. I made this for my sister Angela and my nephews when I went to visit them for the day. The kids tore it up!

Canned albacore “salad” with celery, onion, relish, dijon and vegenaise. Served on toasted 9 grain bread. I also ate a few celery chunks and some leftover green peas.

Fried eggs. Rye toast. Banana and strawberry slices.

Huevos rancheros from Lunasea. YUM!

brunch

Dinners:

Navy beans cooked with a ham bone that I froze back in the spring. Also made a pumpkin chocolate chip bread and corn muffins while the beans were cooking.

corn muffins

Baked croaker and spot fish with lemon. Locally caught, because we caught the fish! Salad.

salad

Seared boneless, skinless chicken breast topped with sauteed mushrooms. Golden beets.

Grilled flat iron steak. Steamed broccoli sprinkled with nutritional yeast. Coleslaw.

 

Eating Lately

I didn’t mean for the whole summer to go by!

Just to break the ice after my long absence I thought I’d share what I’ve been eating lately.

Lunches:

Grilled cheese served with Roasted Tomato Basil soup.

Homemade Tarragon Chicken Salad (leftover chicken breast, celery, red onion, tarragon, Vegenaise, dijon) with a few rice crackers and diced, baked sweet potatoes.

Tarragon Chicken salad

Another day for lunch I had the same diced, baked sweet potatoes with about a 1/2 cup of black beans, a fried egg and some salsa on the side.

Hummus, tuna salad, sliced cucumber and rice crackers.

Dinners:

Shrimp, tarragon and arugula quinoa…based on this recipe. This time I didn’t chop the shrimp, added 4 cloves of garlic instead of 1 and I made extra quinoa for a quinoa pancakes recipe I want to try this weekend!

Shrimp tarragon quinoa mix

 

Grilled Sriracha Honey Mustard Beef Kebabs from this recipe. I made some beef and some chicken and also added mushrooms and peppers. I accidentally picked some fiery ones and my fiance and son (who normally put hot sauce on everything) said to never buy those again. Lots of water drinking happened!

Seared salmon and an iceberg salad with tomatoes, cucumber, green onion and feta.

Salsa Verde Sour Cream Enchiladas. I also made a batch of Southwestern Salsa with Corn and Black Beans. I ate scoop with the enchiladas but really it was a make ahead so I could have it with a fried egg for upcoming lunches.

One day after doing a weights workout in the morning and biking over 4 miles that afternoon we went out to eat for dinner at Dockside. I had a greek salad topped with grilled med-rare tuna.

After searching Craigslist and looking at new bikes in local shops, I bought a used Trek beach cruiser bike this past week. I had looked at it earlier that day and returned to the same store because it was my favorite of all the ones I’d looked at…one small detail…I didn’t know it was used. When I told the store employee I wanted it (a different guy than had helped me earlier) he said, “Did you know it was used, ma’am?”. I asked how much it was and immediately knew I’d made the right decision. Instead of the new price of over $450 I got it for $250! Of course then I had to go and buy a detachable basket!

Trek beach crusier

Trek cruiser on a trail

Honey Hoisin Glazed Chicken

“You should start an eatery and name it Chicken and just serve this,” stated Travis as he got up from the table last night.

A couple of other people can speak for the crispy, lick your fingers, awesomeness of this chicken. I served it last weekend when my sister Zandria and her husband Paul were visiting and they were also fans. Like the “have a second piece” type of fans.

honey hoisin chicken

It’s a tad spicy. Definitely sticky. Better than the best BBQ sauce. If you don’t eat the skin I’ll hit you. EAT the skin. Or mail it to me as a present.

We served it with a huge pile of farmer’s market kale and spinach mixed up.

honey hoisin chicken

Honey Hoisin Glazed Chicken

  • 1/4 cup rice vinegar
  • 2 teaspoons crushed red pepper
  • 1/2 cup honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 scallions, white and green parts, thinly sliced (I used chives because I have a ton growing right now)
  • 2 teaspoons black and white sesame seeds, for serving (I forgot to use them!)

Method

  • Preheat oven to 400 degrees. Prepare baking tray by lining it with foil. I used a multi-pack of leg and thigh pieces but you could also use wings or just legs. Season chicken with kosher salt and freshly ground black pepper and cook in a preheated oven for 30 minutes.
  • Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce.
  • Remove chicken from the oven and liberally brush with the glaze. Return to oven and bake 10 more minutes.
  • Remove chicken from oven and glaze again. Let set for 5-10 minutes before serving to cool down. Extra glaze can be served with chicken for dipping.

Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, peaches, banana, cinnamon, flax seeds and organic peanut butter

Lunch: Leftover tuna steak and noodles with kimchi on the side

Dinner: Spaghetti night! The noodles were DeBoles organic artichoke pasta (angel hair). The sauce was organic marinara from Fresh Market. The meat was garlic, parsley and orange zest sausage from Sausage Craft. Served with Whole Foods frozen Mediterranean blend veggies…corn, edamame, shredded carrots and broccoli…GOODNESS!

Monday

Breakfast: smoothie with almond milk, blueberries, blackberries, banana, chia seeds, cinnamon and organic almond butter…very bitter…I think it was the blackberries

Lunch: General Tso’s vegan chicken (from Whole Foods) and edamame pods sprinkled with sea salt

Dinner: Alamo – chicken burrito (salsa, rice, black beans, guacamole, cheese)

Tuesday

Breakfast: smoothie with almond milk, blueberries, pineapple, banana, flax seeds and organic almond butter

Lunch: tuna and avocado sushi made with brown rice and red quinoa…from Whole Foods and eaten in the car on the way home from shopping!

Dinner: Sauteed turbo fish. It was on sale at Whole Foods and the fish-monger recommended it. It was ok but compared to all the fresh fish we had in the past month it lacked in flavor. Served with roasted brussel sprouts and quinoa mac-n-cheese

Wednesday

Breakfast: granola bowls

Lunch: Leftovers

Dinner: turkey meatloaf, potato salad (at Travis request…I ate only a spoonful) and peas

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, flax seeds, cinnamon, cardamom and organic almond butter

Lunch: Sushi from Ellwood Thompson

sushi

Dinner: Eat your greens Asian chicken salad

Devin and Randolph  Eat your greens salad

Friday

Breakfast: smoothie with almond milk, blueberries, banana, strawberries, navel orange, flax seeds, cinnamon and organic almond butter

Lunch: Chipotle burrito bowl. I tried the new vegan marinated tofu…de-lish!

Dinner: The Boathouse – raw oysters, a wedge salad and a fire-roasted crab, brie and asparagus pizza…all shared with my man!

Saturday

Breakfast: smoothie with almond milk, blueberries, banana, pineapple, flax seeds and organic almond butter

Lunch: scrambled eggs with mixed sliced mushrooms and goat cheese. I also ate some edamame a couple hours later.

Dinner: Kona Grill with friends! Happy 36th birthday Chris!!! 

Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, cherries, banana, cinnamon, nutmeg and almond butter

Lunch: salad with spinach and mixed greens, cucumber, goat cheese, leftover chicken thighs and balsamic vinaigrette.

Salad with chicken

Dinner: Seared salmon, zucchini “noodles” and a little side of kimchi.

Monday

Breakfast: smoothie with almond milk, cherries, strawberries, banana, cinnamon, flax seeds and almond butter

smoothie

Lunch: Leftover zucchini “noodles” topped with black beans, a fried egg and served with salsa, cheese and sour cream

Dinner: Pasture – I had the seafood stew

Tuesday

Breakfast: smoothie with almond milk, raspberries, blueberries, banana, flax seeds and almond butter

Lunch: a big bowl of pho at Haiku 

Dinner: Chicken-tortilla-soup aka my favorite soup ever-ever. 

Wednesday

Breakfast: smoothie with almond milk, banana, blueberries, cinnamon, chia seeds and almond butter

Lunch: Leftover soup

Dinner: shrimp and quinoa “salad” and steamed fresh green beans…”steamed” by me…not the “steam fresh” brand…whatever

Thursday

Breakfast: granola bowls with plain greek yogurt, strawberries, blackberries and granola

Lunch: chicken salad and marinated cucumbers from

Dinner: Edo’s Squid – seared tuna (rare) and garlic noodles

Friday

Breakfast: granola bowls with Noosa “tart cherry” yogurt, strawberries, blackberries and granola

breakfast

Lunch: odds and ends from the salad bar at Whole Food

Dinner: Grilled london broil (Travis picked it up and it was not very good to me…he liked it though) and roasted cauliflower. I also ate some pita chips and edamame hummus while waiting for the charcoal.

Saturday

Breakfast: smoothie with almond milk, blueberries, banana, cinnamon and peanut butter

Lunch: Leftover soup

Dinner: Stuzzi pizza – I had the vegetariana

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken and chips and veggies all whirled(is that a word?) together means yummy soupy-goodness. I have seriously made this so many times that I realized not sharing it here was like I was lying to you somehow. I think my spoon goes into my bowl so fast that I just don’t think about you. Sorry. I think.

It easily doubles to feed your 2 brothers, 2 sisters, their husbands and kids…ummm…a big crowd…

Chicken Tortilla Soup

Chicken Tortilla Soup

  • 1 tablespoon olive oil
  • 1 white/yellow onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large zucchini, chopped
  • (you can add a diced red pepper here…I didn’t have one)
  • kosher salt and freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can fire roasted tomatoes
  • 1/4 cup cilantro, chopped
  • pepper-jack cheese
  • 5-6 cups chicken stock
  • 1/2-1 cup crushed tortilla chips
  • 3/4 cup Mont Jack cheese with jalapeno peppers
  • 1-2 roasted chicken breasts or meat from one small rotisserie chicken, pulled
  • 1 cup frozen corn

Toppings:

  • Mont Jack cheese
  • Sour cream
  • Limes
  • Avocado
  • Cilantro
  • more crushed tortilla chips

Method

  • Heat oil in dutch oven or large soup pot over medium heat and add vegetables (next 6 ingredients). Season with salt & pepper. Saute until tender or about 15 minutes.
  • Add the diced tomatoes, seasonings, fresh cilantro and chicken stock.  Bring to a simmer and let cook down for 20 minutes on medium heat.
  • Add the crushed tortillas and simmer for 10 more minutes or until soft.
  • Remove the pot from the heat and using an immersion blender, blend until smooth. Blend it! Trust me. It somehow tastes better when the soup is smooth!
  • Add the shredded, roasted chicken, corn and the cheese and stir around to incorporate.
  • Spoon into bowls and finish with your favorite toppings.