Happy Birthday Aunt Kelley!

What a fun time celebrating Aunt Kelley's birthday with the fam! ...This was after all our good behavior had worn off at the table and we had to go explore the LongHorn lobby!

Look What's Cooking!

In an effort to change things up a bit in the Shipman household, I decided to head on over to Pinterest for some cooking inspiration. Outside of entertaining, I usually have two goals for meals at our house; tasty and healthy! This delicious recipe for Chicken Pot Pie Soup from SkinnyTaste.com accomplished both! So without further adieu here's the recipe:

Chicken Pot Pie Soup
Skinnytaste.com

Servings: 9 • Serving Size: 1 cup Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Ingredients:

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water 
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms 
• 2 chicken bouillons
• 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
• salt

Directions:

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.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Make it tonight! Your family will thank you!