Yeah I know it is an odd combo. I saw the artichokes on sale and had to make them. The soup was already planned for tonight's dinner.
The stuffing for the artichokes is similar to what my mom used except I did not use mushrooms. I sauteed diced carrots and onions and the artichoke stems. I mixed breadcrumbs, parsley, Parmesan cheese, olives, olive oil, salt and pepper and added the sauteed vegetables. Not bad but not as good as Mom's. This will require more practice. And more stuffing. There was just not enough. I was reading a recipe by Lidia and it suggested baking them. My mom put them in a pan with water and steamed them. Next time...
The soup recipe comes from
SkinnyTaste.com. It was quite different from anything I have tried before. A slurry? Isn't that from the
5th Dimension song Stoned Soul Picnic? Oh sorry that was surry down!
It did taste just like chicken pot pie... but I did miss the crust!
My version of
Chicken Pot Pie Soup, from SkinnyTaste.com
Ingredients -
2 tbsp flour (to make gluten-free use 2 tbsp cornstarch instead)
1 cups water
2 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
1 carrot chopped
1 chicken bouillon
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
1 potatoes, peeled and cubed small
8 oz cooked rotisserie chicken, diced small
salt
Method -
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 bouillon, 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. We did a cup of water the the broth to thin it out a little.
