Tobins' Tastes: WW Chicken Pot Pie Soup & Honey Cornbread

Wednesday, September 28, 2011

WW Chicken Pot Pie Soup & Honey Cornbread

We had another Pinterest inspired dinner this week; Weightwatchers inspired chicken pot pie soup and my new favorite honey cornbread.

These recipes were so easy and they were both amazing.

Weight Watchers Inspired Chicken Pot Pie Soup (adapted from Pinterest)

  • 1/4 cup flour

  • 2 cups water 

  • 4 cups fat free milk

  • 1 large celery stalk, chopped

  • 1/2 medium chopped onion

  • 2 chicken bouillons cubes or packets

  • fresh ground pepper

  • pinch of thyme

  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)

  • 2 potatoes, peeled and cubed small

  • 16 oz cooked chicken breast, diced small

    1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside for later.
    2. Pour remaining water and milk into a large pot and slowly bring to a boil.
    3. Add celery, onion, chicken bullion cubes, thyme, fresh pepper, frozen vegetables and return to a boil.
    4.  Partially cover and simmer on low until vegetables are soft, about 20 minutes.
    5. Remove lid, add potatoes and cook until soft, about 5 minutes.
    6. Add chicken, and slowly whisk in slurry, stirring well as you add.
    7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve. If soup is not thickening up you can add a little corn starch and it should thicken right up.
    Unbelievable Honey Cornbread a'la Pinterest

    • 2/3 cup sugar
    • 1/4 cup butter, softened
    • 4 eggs
    • 1/2 cup honey
    • 1 1/3 cups milk
    • 2 1/3 cups flour
    • 1 1/2 Tablespoon baking powder
    • 1/2 cup corn meal
    • 1 teaspoon salt
    1. Preheat oven to 400 degrees.
    2. Cream sugar and butter.
    3. Add in eggs, honey and milk and mix well.
    4. Mix together flour, baking powder, corn meal and salt.
    5. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
    6. The original recipe said to bake this in an 11x13 pan but I have found that this does not bake evenly and the middle always ended up undercooked. I now make an 8x8 pan of the cornbread and then make 12 muffins with the rest of the batter. I freeze these for us to heat up on nights when we have soup and I don't feel like making anything to go with it.
    7. Bake until golden brown, time will vary depending on what size/type of pan you use to bake it in.
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