So exciting news on the horizon – I have a full time salary job again! Well, it was a little sooner than I expected… but I have been taking classes to be certified in Gifted Education. And a full time Gifted Education teaching position opened up in the adjoining school district. So I took it! It will be so exciting to be working with students every day and I am so overjoyed to be working with this special population.
Books: I finished “Hatchet” by Gary Paulsen this week. It is a Newberry winner and quick read if you want to beef up your Young Adult Fiction list. The reviews on Good Reads range from “I hate this book!” to “A must read for young readers.” Hmmm. I’m in the middle of the camp. I did not hate the book. I think perhaps there weren’t a whole lot of Newberry nominees that year? There is obvious symbolism and a great character study. My theory why people don’t like it is that all of the action and excitement happen in the first few pages of the book and then it moves slowly when Brian is trying to survive in the wild.
On with the show and recipe…. one of my favorite meals is chicken pot pie. If mom asks what to make on my birthday it’s chicken pot pie. But this is a soup version – and just as quick, easy and tasty!
Why is this recipe great?
-It is filling.
-You can use whatever vegetables you have on hand.
-You can use chicken leftovers from another meal.
-It is inexpensive to make.
-Without a crust, it is much healthier. But still tastes like pot pie!
-Great on a cold winter day with some crusty bread or beer bread
- 1 tsp. olive oil
- 1 celery stalk, chopped
- 1/2 medium onion, chopped
- 2 cups water, divided
- 4 cups milk (1%, skim or 2% work fine)
- 2 teaspoons better than bullion or chicken bullion (or use 2 cups chicken stock instead of water)
- 1/4 tsp. ground pepper
- 1/4 tsp dried thyme
- 10 oz. frozen mixed vegetables (or chopped carrots, frozen corn, peas and green beans)
- 1/4 cup whole wheat flour, AP flour or white whole wheat flour
- 1 pound chicken breast, cooked and cut into 1/2″
- kosher or regular salt
- In a Dutch oven or large pot, add olive oil, celery and onion. Saute over medium to medium high for 2-3 minutes.
- Add 1 and 1/2 cups water (or chicken broth) and milk. Bring this to a boil. Add bullion, pepper, thyme and frozen vegetables. Turn the heat down to medium low. Cover and simmer cook about 15-20 minutes or vegetables are cooked.
- In a measuring cup, mix the remaining 1/2 cup water (or chicken broth) with flour. Whisk together.
- Add flour mixture with the chicken into the pot. Heat through. Salt to taste.
- Serve while hot. Crusty bread or beer bread is great with this as well.