Ingredients
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4 teaspoon canola oil
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1 pound skinless boneless chicken thighs, cut into 3/4-inch pieces
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1 cup chopped celery (2 stalks)
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1 cup chopped carrots (2 medium)
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½ cup chopped onion (1 medium)
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2 cloves garlic, minced
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2 ½ cup reduced-sodium chicken broth
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2 cup fresh mushrooms, sliced
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1 cup fresh sweet corn kernels or frozen whole kernel corn, thawed
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½ cup frozen peas, thawed
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1 12 ounce can evaporated fat-free milk
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¼ cup flour
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1 teaspoon snipped fresh thyme*
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½ teaspoon snipped fresh oregano*
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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¼ recipe Pie Crust Leaves
Pie Crust Leaves
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½ 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
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1 tablespoon refrigerated or frozen egg product, thawed
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¼ teaspoon water
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1 teaspoon fresh thyme leaves
Directions
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In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.
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In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender.
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Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.
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In a small bowl whisk together evaporated milk and flour. Add milk mixture to soup mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in thyme, oregano, salt, and pepper. To serve, ladle soup into bowls and garnish with Pie Crust Leaves.
Pie Crust Leaves
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Preheat oven to 400°F. Unroll pie crust onto a lightly floured surface. In a small bowl whisk egg product and water together. Lightly brush mixture over pie crust. Sprinkle pie crust with thyme.
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Using a 1- to 1 1/4-inch floured cutter, cut pie crust into leaves or desired shapes. Place pie crust shapes on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool completely on the baking sheet.
*Tip:
Dried herbs may be substituted for the fresh. Use 1/2 teaspoon dried thyme leaves, crushed, and 1/4 teaspoon dried oregano, crushed. Add dried herbs with the chicken broth.
To Make Ahead:
Place baked leaves in an airtight container; cover. Freeze for up to 1 month. Use as soup toppers, salad toppers, or mix into your favorite snack mix.
Nutrition Facts (per serving)
| 295 | Calories |
| 9g | Fat |
| 30g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 2g | 10% |
| Cholesterol 72mg | 24% |
| Sodium 557mg | 24% |
| Total Carbohydrate 30g | 11% |
| Total Sugars 12g | |
| Protein 24g | 48% |
| Vitamin C 8.3mg | 9% |
| Calcium 201.9mg | 16% |
| Iron 1.8mg | 10% |
| Potassium 593mg | 13% |
| Folate, total 52.4mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
