Soups on....

So. I have wanted to learn how to make soup. One of the issues with my body is that if I eat to much salt or sodium, I WILL retain water. And when my lady friend visits, its even WORSE. So I figured that I should start learning how to make soup so I can have it when I want and not have to worry about buying the condensed kind that has TONS of sodium in it. Because, low sodium canned soup is NASTY-TOWN.

Now anyone who knows me knows that I LOVE LOVE LOVE Clam Chowder. But that wasn't the first soup I thought of making. One because I thought it was going to be UBER complicated ( I have since found a recipe on SkinnyTaste for it and will be making it soon. But I also found out that I LOVE Chicken Corn Chowder, after someone at work brought some in that her mother made. So I decided to find a low fat option and make it myself at home.

So here we go....

Low-fat Chicken Corn Chowder
Servings Per Recipe: 6 Serving Size: 1 (326 g) Amount Per Serving Calories 264.6 Calories from Fat 22
Total Fat 2.5 g Saturated Fat 0.5 g Cholesterol 54.6 mg Sodium 269.9 mg Total Carbohydrate 34.6 g
Dietary Fiber 2.7 g Sugars 3.1 g Protein 27.1 g The following items or measurements are not included: low-fat condensed cream of chicken soup amdlow-fat chicken broth
Read more: http://www.food.com/recipe/low-fat-chicken-corn-chowder-201140#ixzz1b0lchdVU
The points plus values for this dish were 7poins per serving. I entered the recipe into the recipe maker :)

Ingredients

1 medium onions, chopped
2 (14 1/2 ounce) cans low-fat chicken broth
1 (16 ounce) packages frozen white corn
2 (10 ounce) cans white meat chicken, drained
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
1/2 cup orzo pasta, uncooked
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup skim milk
2 tablespoons all-purpose flour

Step one: In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender- I used a stock pot which proved interesting to brown the onion in the broth. I think next time I will brown the oinons first in a pan and then add them to the pot. It should look a little something like this.

Step two: You will want to add the remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper. Now here is my twist on this. I HATE canned chicken, so I used chicken breast tenders and just seasoned, browned and cut them up before puting them in the pot.

 I also used low sodium cream of chicken soup. Another tip be careful of the rosemary, don't add to much.  When you are done adding everything it should look like this. 

Step Three: Bring to a boil and turn heat to low; Simmer for 10 minute or until orzo is tender. You HAVE to watch this soup!! It will start to stick to the bottom very quickly. While you are watchin you can do the next step.

Step Four:  You wanan mix the milk and flour together in a small bowl.

Once the 10 minutes is up, you will wanna add this mixture to the soup and let it simmer for about 5 more minutes. Like so...

So, after your 10 minutes you soup should be done. Like I said WATCH the Rosemarry. Mine had a little to much, but I like rosemary, so it was fine for me. We served it with a salad and a french roll. I will be blogging about the salad soon. 

I will have to say that learning how to make soup has been fun. I am very excited to make the clam chowder I found on SkinnyTaste.  And learning how to make different kinds of soup :)

Finish product with the Salad and a roll :)

XOXO, I hope you guys enjoy it as much as I did making it.