This was a weird weather weekend, wasn’t it? From bitter cold to warm and rainy. Of course, lot of rain on top of a foot of snow and there is nowhere for the rain to go. What a mess. It looked like pea soup in the afternoon on Saturday, too.
I had company for my Sunday bagel. My momma joined me after she got out of church.
Since it is going to be so busy for me for next few days, I wanted to prep some food. I made some crock pot soup. Always a good choice for busy times, right? Based on this recipe.
Creamed Chicken and Corn Soup
- 1.5 pounds of boneless, skinless chicken thighs (a package of 6 is usually about 1.5 pounds)
- 23 ounce can, aka the big one, of condensed chicken soup -(or 2 batches of homemade as per below)
- 1 can (14 oz) of creamed corn
- 1 cup frozen corn kernels
- 1/2 chopped onion
- 2 medium carrots, sliced
- 2 cups of chicken or veggie broth
Add all ingredients to the slow cooker and cook on high for 5 hours. Break the chicken thighs into small pieces with a spatula (they should just fall apart) and serve. If you want to use chicken breasts instead of thighs, put them in frozen so they don’t get dried out.
This is really good. I guess that’s a good thing since I will eating this all week! The chicken thighs work really well in this recipe.
Nutritional info: These stats reflect using the condensed soup recipe below and not canned, so your mileage may vary. Based on 6 servings of soup, approximately 1-3/4 cups:
Calories 358, Fat 17 grams, Carbs 26 grams, Protein 26 grams, Fiber 2 grams.
Generally I don’t care for condensed soups and never have them on hand. I came across a recipe on Pinterest and decided to make my own for a recipe at Christmas. It worked, so I used it again here.
Homemade condensed soup base
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup low-fat or fat free milk
- salt and pepper to taste
In a small saucepan, melt the butter and add the flour.
Whisk for a few minutes to cook out the flour taste. Then gradually whisk in the broth. I don’t add the milk yet because adding cold milk can lead to lumps. Once you whisk in the broth and it is smooth, whisk in the milk.
Then cook over medium heat, stirring constantly, for a couple minutes until very thick – like this:
Voila – This equals 1 can of condensed soup. You can do this with any flavors you want, too. (Please note this pan is a double batch since that is what I needed for the above recipe)
Here’s hoping the Broncos win the game today! I did up my Broncos manicure:
I used the head of a flat pin to make the dots of polish. Worked pretty well, too.
Now I’m eating this soup and watching the game. Come on Broncos!