2 vegetables – 1 protein – 1/2 starch – 1 milk
I love this time between Christmas and the New Year. There’s usually not a lot of activity with regard to work, and are you ever too old to sit around and play with your new toys??? I think not!
I like to spend this time decompressing from the chaos of the last few weeks, and enjoying meals that are easy to make and serve are at the top of my list – especially when they are good enough for impromptu company and visitors.
This week’s recipe is perfect, and tastes even better after it has cooled and been reheated. In fact, I let mine simmer for much longer than what is called for the in the recipe below, then let it cool for about two hours on the stovetop before reheating it again for dinner. It was more like a stew than a soup, so feel free to prepare it to the consistency that you prefer. Regardless of how long you cook it, you will find it to be so thick and creamy that it feels very naughty, but is really quite nice!
With a full cup of milk per serving, it offers a ton of protein satisfaction and the delicious meatiness that mushrooms bring. When browning your chicken pieces, don’t be hesitant about letting them get nice and brown in spots. The bottom of your pot will be covered in all those baked-on bits, but that is what gives such depth of flavor and thickness to this soup – so don’t wash it away. The moisture released by the celery will be enough to soften it so you can scrape it up and incorporate it into the mixture. When done, you may find this to be one of the most “off-plan tasting” dishes that are very much ON plan you’ve ever tried. It will become a staple in my kitchen this winter.
I will see you all in 2017!
- 10 oz. chicken breast, cut into small pieces
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried thyme
- 1/2 tsp. Morton® Lite Salt, divided
- 2 Tbsp. quinoa flour, divided
- 2 tsp. butter
- 3 stalks celery, thinly sliced
- 2 C. mushrooms, stems removed and sliced
- 5 green onions, cut into quarter-inch pieces
- 1 package SlimGenics Chicken Bouillon
- 2 C. 2% milk
- 1 C. water
Place chicken pieces in a bowl and sprinkle with thyme, pepper and half of salt. Toss to coat. Sprinkle with 1 tablespoon flour and toss again.
Heat a large saucepan (preferably stainless, not nonstick) over high heat and spray generously with cooking spray. Add chicken and cook, stirring 2-3 times, for about 5 minutes. Chicken should be no longer pink on the outside and have a few golden brown spots, but it does not need to be cooked through. Remove chicken to a bowl and set aside.
The saucepan should have a lot of golden brown bits and residue stuck to the bottom. Without removing the pan from the heat, add butter. Before it is completely melted, add celery and stir. Add mushrooms and stir. Allow to cook without stirring for 3-5 minutes. Using a wooden or bamboo spoon, stir mixture, scraping up cooked-on bits from the bottom of the pan. Mixture should be thick and saucy in appearance.
Add green onions and sprinkle mixture with remaining 1 tablespoon of quinoa flour and chicken bouillon. Stir well and continue cooking for 3 minutes, until mixture is thickened.
Add milk ansd water in a stream, stirring constantly, and cook until soup comes to a boil. Reduce heat to medium and simmer, uncovered, for about 10 minutes until thick and creamy. Stir occasionally to prevent milk from burning on the bottom of the pan.
Makes 2 servings