It is that time of year again. The weather is getting cold and when we think about dinner we start thinking about comfort foods and soups. No wonder we gain so much weight in the winter months. Along with all the holidays we have a natural drawing towards comfort foods.
I made a great Chicken soup last night and I just have to share it with you. I know this isn’t a food blog but it is about life and we have to eat to live. The challenge for me is that I love comfort foods and I am on Weight Watchers. On Weight Watchers you can eat just about anything you want as long as you count your points, but you want to use those points wisely.
So I took a recipe from Campbells Kitchen, Mom’s Favorite Chicken Soup and tweaked it and bulked it up. Here is the original recipe. http://www.campbellskitchen.com/recipes/recipedetails?recipeid=25806&fm=internal_search
I took away some of the fat but kept all the flavor. This is a very yummy soup and for you Weight Watchers conscience cookers like me, my version is only 6 WW Points Plus for a cup. I promise you though you will feel guilty eating it, it is so good.
So Here it is:
Shelly’s Yummy Chicken Soup
- 4 Cups Water
- 2 Boneless Skinless Chicken Breasts (uncooked)
- 2 Stalks Celery Chopped
- 1 Medium Onion Coarsely Choppped
- 2 Cups Baby Carrots Sliced into 4 lengthwise strips
- 2 Cups potatoes cut into about 1” pieces
- 1 Cup Frozen Peas
- 1 Cup Frozen Whole Kernel Corn
- 2 10 ¾ Oz Cans of Cream of Chicken Soup
- 2 Slices American Cheese Singles
- 2 Slices Low-Fat American Cheese Singles
- Franks Red Hot Sauce
Place uncooked chicken breast and chopped celery in the 4 Cups of water, season water with salt and pepper to your taste and boil chicken breast until done on medium heat. About 40 minutes.
When chicken breasts are done remove them from water and set aside. You should have about 3 cups of chicken broth left in the pot.
Add Onions and Carrots to broth and bring to a boil over medium-high heat. Reduce heat and add potatoes, peas, and corn, cook for approx 20-30 minutes or until veggies are all tender, stirring as needed.
While the veggies are cooking take your cooled chicken breast and pull apart into chunks or shredded pieces. It should have boiled so tender that you can do this with your hands. Remove any pieces of fat you come across. You will only be using 10oz of the chicken (it is best if you have a food scale to measure out the 10 oz) Shredded this goes a long way.
When the veggies are tender add the shredded chicken, canned soup and 4 cheese slices. Stir until cheese is fully melted.
Serve with hot sauce if desired (we put this in our individual bowls so that our 2 year old could eat and it is not too spicy)
Makes 8 – 1 Cup Servings for 6 WW Points Plus Points.
Ok hope you guys enjoy as much as I did.
Have a great day!