All day long, I wanted something hot.
Hot maple brown sugar oatmeal.
Hot milky tea.
There nothing more soothing than a comforting warm stream of yummy down your throat and into your belly.
A day like this means it is a day for soup. I decided to try and make Skinnytaste's Chicken Pot Pie Soup.
I almost followed all her instructions. I tweaked just a little. Here are my tweaks.
- I used 3 chicken bullion cubes and added a little more pepper, thyme, salt. The bullion cubes were some cheap store-brand kind so maybe that's why it lacked some "oomph." This is the reason why I added an extra one.
- Instead of using cooked chicken breasts toward the end, I just dumped raw chicken tenderloins (cut into small bite-sized chunks) right after I added the vegetables and let the entire pot boil and simmer and cook.
- Tip: Cut your vegetables into small chunks. They get cooked quicker.
My chicken pot pie soup
Skinnytaste does a MUCH better job at photographing this dish.
The boyfriend and I enjoyed this soup as it is, without any extra bread or crackers. I am sure it would be really good with some lightly buttered toast/rolls. I can probably fancied (fattened) it up by topping a bowl of the soup with some crust and heat it in the oven.
For such a satisfying bowl of soup, the fat content is really little. You get some carbs and you get your protein. It was yummy. Boyfriend said this is a keeper. (His only suggestion was to use less peas. However, it was those frozen bag of mixed vegetables I got from Wal-Mart so, until I find mixed vegetables with fewer peas, he just might have to bear with that.)
Monday is rest day from running for me. I will be doing some yoga or core workout later this evening.