Friday night, Soup Night

Look who came to dinner!  My mom’s here visiting for the weekend so I decided to make a nicer than usual Friday night dinner. 
Instead of our usual Friday night pizza night, I decide to make it a creamy onion soup with chicken night.  Along side our soup, we had warm gluten-free french bread from Molly’s.  Deliciousness. (see soup recipe below)

After dinner, there was of course dessert.  One of my favorite bloggers, Gina over at Fitnessista, posted a recipe for pumpkin cheesecake.  I’ve been stalking the internet for a good pumpkin cheesecake dessert.  Cheesecake is probably one of my favorite desserts to eat & I haven’t had it yet since having to be GF.  So when I saw this recipe on my computer screen, I knew that it had to be made the very next day.  The only thing that I did differently was that I used the whole container of goat cream cheese from TJ’s & I added 1/4 tsp. of pumpkin pie spice.  I also accidentally forgot to add the flour, but the texture still held up to a cheesecake like consistency.  

After dinner & dessert, we sat and watched Bridesmaids.  It was my first time seeing it & I thought it was hilarious! Wedding planning can definitely bring out a whole new side of people! I’m off to enjoy the rest of my weekend 🙂

Creamy Onion & Chicken Soup
Serves: 8
Note: I made this in the slow cooker, so that’s how I will post the recipe, but it can easily be made on the stove.

Ingredients:

  • 2 T olive oil
  • 2 pounds onions; cut into 1/2 in dice
  • 3/4 cup dry white wine
  • 5 cups gluten-free vegetable broth or chicken broth (I used veggie)
  • 1 lb boiling potatoes (like golden) peeled and shredded
  • 1 t kosher salt
  • 1/4 ground black pepper
  • 3/4 dried dill weed
  • 1/4 t dried thyme
  • 4 ounces cream cheese, softened
  • 1 cup low-fat milk (I went with almond milk)
  • 4 boneless/skinless chicken breasts cut up into bite size pieces

Instructions:
Heat the oil in a large skillet over medium heat.  Add the onions and saute until lightly browned (about 5 minutes).  Make sure to stir often so they don’t brown & cook evenly.  Add the wine and boil for about 3 minutes.  Meanwhile, bring the broth of your choice to a boil in a medium saucepan.  Stir in the potatoes and return to a boil.  Transfer the broth & potato mixture and the cooked onion to a 5 to 6 quart slow cooker.  Next, cook the chicken in the same skillet you cooked the onions in.  Make sure to cook until lightly brown on the outside.  Add into the slow cooker.  Stir in the salt, pepper, dill, and thyme.  Cover and cook for about 3-4 hours on high or 6 to 8 hours on low.  At the last 15 minutes before the soup is done cooking, whisk together the cream cheese and 1/4 cup of milk in a small bowl until thoroughly combined.  Whisk in the remaining 3/4 cup milk until the mixture is smooth.  Stir into the soup and heat through on low for about 15 minutes.  Enjoy!  I added a little bit more dill at the end to taste.   

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