Chicken Vegetable Soup
For those who think broth-based soups are too thin, here’s a hearty recipe that is almost “pot pie” thick.
Barb: Wondering what to do with all that leftover celery? Heres what I do: slice the celery into 1/4" pieces, toss them in with some lemon juice to help them keep their color, then freeze them.
6 tablespoons butter
½ cup whole wheat pastry flour
4 cups chick broth
½ cup peeled, chopped carrots
½ cup chopped celery
½ cup chopped onions
½ cup chopped mushrooms
1/4 tsp. dried thyme
2 chopped, cooked chicken breast halves
½ cup frozen peas
salt and fresh ground pepper
3 whole wheat English muffins
Low-fat cheese for topping: cheddar, parmesan or swiss
Over medium heat, melt butter in a large saucepan. Add the flour and cook, stirring constantly, for one minute. Add the stock, a little at a time and whisk until smooth; bring to a boil. Add the carrots, celery, onions, mushrooms and thyme. Cook until the vegetables are tender, about 5 minutes. Add the cooked chicken, the peas and salt and pepper. Cook till heated through.
Cut the English muffins in half and lightly toast all 6. Fill each bowl with soup and top each with one half muffin, cut side up. Place the bowls on a baking sheet and top each muffin with cheese. Place the baking sheet under the broiler until cheese melts.