Sunday, January 6, 2013

Pot Pie Soup!!!!


Pot Pie Soup!!!
5 boneless skinless thighs, about 2 cups cooked and diced
   Or you could use chicken breast, turkey, etc.
1 16 ounce pkg of cauliflower chopped up (10 carbs for the whole bag)
1 16 ounce pkg of Italian Veggie Mix (20 carbs for the whole bag)
1.2 cup or so of diced onion (I used frozen)
1 can of green beans drained (not sure of carb count, but can’t be much)
5 cups water
1 tblsp chicken Base (could use boullion or chicken broth)
½ tsp rubbed Thyme (I like using flakes more, usually about 1 tablespoon)
Salt Pepper and a dash or two of garlic Powder
Boil everything together until the veggies are tender, about 20 minutes or so.
1 block of cream cheese at room temp
¾ cup of Heavy Whipping Cream
In a microwaveable bowl, add the cream cheese and cream. Microwave for about 1 ½ minutes till nice and warm but not boiling.  Use a stick blender, if you have one, to cream it together. If you don’t have a stick blender, you can add it as is, but the cream cheese may clump up a bit. But if you keep cooking it, it will smooth out the lumps.
Add the cream cheese mixture to the soup and stir!
***You might think there isn’t enough liquid to make a “soup” when you are cooking the veggies.  Admittedly I love THICK soups, so you can add more liquid if you want to.  But once you add the cream stuff, it thins it out a bit.  Thyme is what makes this so flavorful.  You can also use any combination of veggies that you have on hand.  This is just the combo I had in the freezer today.  If you are making it for non low carbers, you can add corn, peas, lima beans, etc.
I’m proud of how this turned out! I’m gonna add it to my blog, and next time I make it, I’ll take pictures!

I didn't do an exact carb count for this, but it makes a huge pot. I can't imagine it being over 6 or 7 a cup.  Next time I make it, I'll do the math.  And next time I'll add some mushrooms too.  I didn't have any today.

The corn bread recipe I used was ok, not great.  It's missing something.  The texture was really good, but there is something flavor wise that's missing.  I'll eat it tho! basically it's almond flour, eggs, butter, sour cream, salt and baking powder.  I'm going to work with the recipe a bit and see if I can get some more flavor in it.

I've been working on this Pot Pie Soup recipe for a couple of months now.  I've made it twice "not low carb" and it was really good.  I was afraid that taking out the high carb veggies and replacing it with low carb veggies would really take it down a notch, but it didn't!!  This is definitely going to be a go to soup for me.  Hope you try it and enjoy it, and if you do, let me know!

oh, and in the picture, the soup looks kind of "yellow" but it must just be the lighting, or lack thereof.  It is a nice creamy color....

HUGZZZZZZZZZZZZZZZZZZZz

4 comments:

Dinah said...

are comments working????

Dinah said...

just remembered, if you like them, add some quartered mushrooms too. I didn't have any on this day.

Melissa said...

I can't wait to try this out!

Stell said...

Oh my word! I am SO looking forward to making this soup! I can see it becoming a firm family favourite! And yes, I will be adding mushrooms.
<3