Chicken Potpie Soup and Homemade Crackers

Today we are experiencing round 2 of winter weather in the south! This particular storm system has everyone on edge because we could receive up to half an inch of ice in between layers of snow! If the ice doesn’t form, we could get up to 8 inches of snow.  Today’s snow is the wet, heavy kind…just perfect for packing into snowballs!  Round 1 of the snow which came about 2 weeks ago was very dry and airy and not good for packing.

This is the view I had out my kitchen window this morning:

003Yes, that is my Christmas cactus blooming for the second time!  It had about 7 blossoms on it in December, and now it has about 8 more!

Snowy weather is soup weather for me.  I love hot soups on cold wet days.  A few weeks ago, a friend from my high school days shared a recipe for Chicken Potpie Soup.  It sounded just wonderful.  I have a pot simmering on the stove right now for a late lunch today.  It smells fantastic and reminds me of the chicken potpies my mother used to make!

2 Tbsp. butter

1 cup cubed potatoes

1 cup chopped onion

2 ribs celery, chopped

2 med. Carrots, chopped

½ tsp. salt

¼ tsp. pepper

3 14.5 oz cans chicken broth

Flour – to desired thickness (about 1/4 cup)

2 c. shredded, cooked chicken (rotisserie chicken works great)

1 cup frozen peas

1 cup frozen corn


Heat butter; add potatoes, onions, celery & carrots.  Stir until onions are tender.  Stir in *flour and salt and pepper until blended.  Whisk in broth, bring to a boil.  Reduce heat, simmer until potatoes are tender.  Stir in rest of ingredients.  Heat through.  Serve with homemade crackers!


Homemade “Crackers”

2 cups flour

11/4 tsp. salt

2/3 cup shortening (butter flavor best)

5-6 Tbsp. milk


Mix flour and salt, cut in shortening.  Add milk, shape into a ball and wrap in plastic.  Refrigerate for 30 min or overnight.  Roll dough on floured surface to 1/8” thick.  Cut in desired shapes and size.  Bake at 425 for 8-11 min.


Autumn Vegetable Soup

While many people think that social networking can be a great waste of time, and I can agree a little here, I have found it a fun way to reconnect with family and friends from the past.  Not too long ago I reconnected with my cousin’s daughter.  I think I met Jessica years ago when she was just a tiny thing, but I’ve not seen her since.  She shared this wonderful recipe the other day and gave me permission to share it here.  With the cold weather coming (even here in the south), soups are great on the menu!


I experimented a little this afternoon with a soup and it turned out better than expected! Here is an easy recipe for autumnal soup that amounts to roughly 100 calories per 1 1/2 cups!


Makes two servings:


2 cups of chicken stock

1/2 cup pumpkin puree

Whisk together with paprika, salt, and pepper over low heat and let simmer. (I did this part while the onions and carrots were cooking).


1/2 cup yellow onion (1 small onion) rough chop

1/4 cup carrots sliced

1/2 cup mushroom (whatever you prefer)

1/4 cup zucchini

1 cup kale shredded


1/4 tbls olive oil

2 cloves of garlic

Salt, pepper, and other agreeable seasoning


Sautee oil, onion, and carrot together in a covered pot over low heat, stirring occaisionally. When slightly softened, add mushrooms and zucchini, stir, and cover. Once those have slightly softened toss in the kale.


Give the veggies a minute or two more then pour over the broth and stir. Separate into two bowls and add raw, pressed garlic and stir.