With the threat of snow, I rushed out to the grocery store (along with everyone else in this town) and filled my cart with ingredients for soup (plus eggs, apples, and bananas) yesterday. If the town is going to shut down for the day, I wanted soup cooking in my slow cooker. The town didn’t shut down, but I wasn’t going to venture out on snow/ice-covered streets today. I’m glad I fought the crowds at the store.
Today’s snow day soup is brought to you by the Picky Palate:
(also known as comfort food in our house)
- 1 cup reduced sodium chicken broth
- 3 medium chicken breasts
- 32 ounces reduced sodium chicken broth
- 8 ounces low-fat cream cheese, softened
- 1 pound tortellini, dry or fresh
- 8 cups broccoli florets
- 4 tablespoons chipotle sauce (If the can has whole chipotle peppers, use the sauce from it)
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Heat crock pot to high setting. Place 1 cup chicken broth into crock pot over chicken breasts. Cook for 3-4 hours until easy to shred with a fork. Discard broth and shred chicken into bite size pieces.
- Pour 32 ounces of chicken broth into crock pot. Place cream cheese, broccoli, tortellini, shredded chicken, chipotle sauce, cumin, salt and pepper into crock pot. Close lid and cook on high for 2 hours. Stir gently to combine cream cheese. Serve in bowl. Top with pepper.
Makes 8-10 Servings
I followed the directions exactly as stated. I was skeptical at first about the amount of ingredients and the four cups of broth. It didn’t seem like an equal ratio, but it turned out great. I would recommend adding another cup if you want your soup to more of a soup and less of a stew.
As our family came in from its third session of playing in the snow this evening, the soup was ready for us to eat! It was another family favorite!
School’s closed tomorrow again. I am supposed to be to work at 5:30am, but I’m contemplating another vacation day. While I think, I’ll enjoy the perfect snow day dessert.