In this crazy world we live in, the feeling of safety we used to take for granted is constantly challenged in the background noise of every given moment. Things have changed back home. I remember before Columbine when there was no such thing as a school shooting. There were vigils and we felt incredible empathy for the people living there, thinking how sad it was, how grateful we were that it was not us. But it is us. The violence was not an isolated incident, nor was it a memory. That was the birth of a terrible monster that has been plaguing our country since.
Living in Japan, I feel more safe than I could anywhere else in the world; surrounded by a benevolent monoculture which does not have access to guns, I have little to worry about. Traveling around Europe as we did this fall and when I return to the US (it’s only about 7 months now!!!), it’s something that is at the back of my brain all the time now. There was a bomb threat on the train we rode from Brussels to Amsterdam, just a few weeks before the Paris attacks.
So in this crazy world, the comfort of home and safety means a bit more to me now. I find comfort in the time I spend with my husband, in bubble baths, and a hot bowl of soup, especially chicken pot pie soup. It’s all of the goodness of chicken pot pie with a fraction of the calories. This soup is a breeze to whip together and will make the pickiest of eaters happy. xo
- ¼ cup flour
- 2 cups chicken broth
- 4 cups reduced fat milk
- 1 large celery stalk, chopped finely
- 1 medium onion, chopped finely
- fresh ground pepper, to taste
- pinch dried thyme
- ½ teaspoon salt, plus more to taste
- 20 ounces frozen carrots and peas (I prefer without corn and green beans)
- 2 potatoes, peeled or thoroughly scrubbed and cubed small
- 16 oz cooked chicken breast, diced small
- extra cube chicken bouillon or stock concentrate, optional
- Create a slurry by combining ½ cup cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour chicken broth and milk into a large pot and slowly bring to a boil. Add celery, onion, dried thyme, fresh pepper, salt, and frozen vegetables and return to a boil. Add extra bouillon or equivalent of one bouillon cube concentrate to increase the chicken flavor if you desire at this point.
- 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.