Chicken pot pie soup
Prep time: 15 minutes, cook time: 25 minutes, makes 8 (1-cup) servings
1 1/2 teaspoons McCormick Rosemary Leaves, crushed
1 1/2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Garlic Powder
4 teaspoons butter, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 cups frozen pearl onions
1 cup frozen peas
8 thin bread slices
1 teaspoon oil
Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside.
Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.
Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350°F oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.
Nutrition Information per Serving: 211 Calories, Fat 7g, Protein 16g, Carbohydrates 21g, Cholesterol 42mg, Sodium 469mg, Fiber 2g./FamilyFeatures.
Eating healthy during the holidays can be difficult. Between scrumptious sweets and hearty special occasion meals, the extra calories can quickly add up.
6 cups cauliflower florets (2-inch pieces)
2 Portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tablespoons plus
2 teaspoons olive oil, divided
1 tablespoon McCormick Thyme Leaves
1 teaspoon McCormick Ground Cumin
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon McCormick Ground Black Pepper
Bring new inspiration and variety to your weeknight meal planning by adding pork to your shopping list. Most cuts take minimal preparation time and the savory flavor pairs well with almost any ingredient you already have in your kitchen, as well as your family's favorite side dish.
Take it straight from Top Chef All-Stars winner Richard Blais who recommends starting with the versatile meat to get juices flowing. "Pork is my go-to ingredient when I want to experiment with flavors, or create a terrific meal for family and friends."
1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons McCormick thyme leaves
1 1/2 teaspoons McCormick garlic powder
1 teaspoon McCormick paprika
1/4 teaspoon McCormick crushed red pepper
4 cups reduced sodium chicken broth
1 can (14 1/2 ounces) no salt added diced tomatoes, drained
2 teaspoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen okra cut, thawed
1 14.5-ounce can stewed tomatoes, undrained
12 ounces chicken breast, cut into strips (tenders)
12 ounces fully cooked Cajun-style andouille sausage or smoked turkey sausage
1 teaspoon Cajun seasoning
2 cups cooked brown rice
1/4 cup Hidden Valley Original Ranch Light Dressing
