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!!

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BluePrint Cleanse – Preparation Day 2

My day:

Breakfast

  • warm water with freshly squeezed lemon
  • 1 banana

Exercise

  • walked 5 miles
  • 1 honey crisp apple

Then I drove to King William to visit my sister Angela and my two beautiful nephews!

Laine is 2 1/2 months old. He makes owl noises (hoo-hoo) and is SO adorable!

my nephew, 2 1/2 months

my nephew, 2 1/2 months

His older brother at only 18 months is all about tools. Here is with a “play” drill bit in his mouth. (No! I did not eat any goldfish! Yes, I thought about it.)

nephew #1, 18 months

Lunch

  • Mixed greens and butter lettuce salad with pomegranate arils, shaved fennel, avocado, shallots and orange with a citrus dressing (orange zest, juice, extra virgin olive oil and a little kosher salt and pepper). I made one for Angela and one for me ūüôā
  • Earl grey tea

Me and my nephews

Dinner

BluePrint Cleanse – Preparation Day 1

Day 1 is about over and so far I’m feeling great!

Here’s what I ate:

Breakfast

  • 1 baked sweet potato sprinkled with cinnamon
  • 2 large cups Lemon Zinger tea
  • room temp water

Exercise

  • walked 5 miles

Lunch

  • 1 serving quinoa (1/4 cup), cooked in water and 1 leek (cut in half, washed¬†thoroughly¬†and cut into thin half moon shapes)
  • 1 can Whole Foods skipjack¬†tuna packed in water. I planned to wait until dinner to have any fish but I was really hungry when I started cooking the quinoa (it takes about 15 minutes to cook).I had planned to do my shopping for the week at Whole Foods in the afternoon so the cupboards were bare.
  • 1 cup Lemon Zinger tea

Snack

  • My younger brother Isaac works at Whole Foods in Short Pump and I got to see him! Bonus!¬†I bought a container of pre-cut organic pineapple while I was shopping and ate it after unpacking the groceries.¬†

Ingredients for Fennel and Orange salad

Dinner

  • Baked Salmon with a little pepper and a couple of sprays of Bragg Liquid Aminos.
  • Butter lettuce salad with pomegranate arils, shaved fennel, avocado, shallots and orange with a citrus dressing (orange zest, juice, extra virgin olive oil and a little kosher salt and pepper).

Salmon on Fennel and Orange salad

Today was a lot of work in planning what I was going to eat over the next couple days and then shopping for everything. One thing I didn’t¬†realize¬†until after I made my blog post last night is that I have to do a three day “post cleanse” after my three days of juicing. The suggested menu is about the same as the three preparation days. That makes a total of nine days of needing to be very conscious about what I eat. Apparently it’s really important to slowly introduce food back to your system.

The brand of juice I decided to go with is the BluePrint cleanse. I ordered three days of their Foundation Cleanse. It’s organic, raw and¬†unpasteurized.¬†There are a couple of reasons I decided to buy the juice instead of making it myself:

  • Reason #1: I don’t own a juicer.¬†I have never juiced before and I don’t know how I will feel about it. I want to make sure that I like it. If this works out then I might do this every few months. In between it would be cool to make juices for breakfast or lunch.
  • Reason #2: It’s easier. My spring semester at school started last week and the BluePrint juices are bottled and numbered according to the order you need to drink them during the day. I can take them to class in a cooler bag if I need to…EASY!

Broccolini and Leek Pizza

Leeks

Leeks are SO yummy and I always look for new ways to use them. They add a special flavor to many veggie side dishes or pasta dishes. I eat them all by themselves too!

To prepare these veggies to use as a pizza topping start by sauteing the leeks. While they are getting all soft and happy in the saute pan, prepare the broccolini. I sliced the larger ones in half lengthwise and then cut all of them in half.

broccolini

How good does this look? Give me a fork!

broccolini and leeks

This combo was so tasty. The guys in my house even ate it. In fact…when there were two pieces left over I threatened them with their lives if they even looked at them. Those two pieces were going to be my lunch the next day!!

Broccolini and Leek Pizza

Broccolini and Leek Pizza

  • 1 bunch organic broccolini
  • 1 leek, white & light green part only
  • extra virgin olive oil
  • your favorite pizza dough, I made my own
  • 4 slices italian salami, cut into a small dice (optional)
  • 1 cup shredded¬†mozzarella¬†cheese
  • 1 cup shredded Italian 5 cheese blend cheese

Method

  • Preheat oven to 400 degrees.
  • To prepare leeks cut the dark green part and root end off, then slice in half lengthwise. Clean by holding under running water and opening up the layers slightly to remove any dirt that might in between the layers. Place leek halves on a cutting board and cut up into half moons.
  • Wash broccolini, slice any larger pieces in half lengthwise then cut them all into two pieces.
  • Heat skillet over medium heat and add a little EVOO. Add leeks and some salt and pepper. Cook for about 5 minutes stirring a few times and then add the broccolini. Cook only until the broccolini turns bright green. Remove the pan to another unused burner on the stove and let the mixture cool down while you prepare the pizza dough.
  • Once the pizza dough is spread out and placed on your pizza stone or tray drizzle the top with some EVOO. Add the broccolini and leeks in a single layer, add the diced salami (if using) then top with the cheeses. Cook until crust is browned and cheese is bubbly (times vary depending on the thickness of your crust and could take 10-20 minutes).