Chicken Velvet Soup

Chicken Velvet Soup This is one of those times I wish I was a true foodie.
Like I wish I'd been to Foodie College.
Foodies do go to college to learn all about food, right? Or maybe they just eat at fancy places and sip wine with cool, hip friends and talk about food. Whatever they do, I feel certain they've mastered the art of describing food in ways that make others want to indulge in the goodness of whatever it is they're eating.
I say all that to say, I really wish I knew how to convey the divine lusciousness of this soup. Chicken Velvet Soup
I felt like a certified foodie when I was whipping it up.  It's not everyday I slice, peel and chop a kabocha squash.  Kabocha is a winter squash that's sweet in flavor. The texture is much like pumpkin.Photobucket When I sliced it open I was like "whoa!"
Seriously.
That's what I said, "WHOA! This is fancy!"Photobucket Nice thing about Kabocha squash is that it's healthy!
It's rich in fiber and beta carotene.
Wanna know what I did for the very first time? I glanced over the original recipe and noted what substitutions could be made to make the soup healthy. Yeah!
Modifying a recipe with the intention of creating a healthy alternative is something Stephanie encouraged me to try. She knows I love to cook and bake but I'm also striving to live fit and eat healthy.  I think the suggestion from Stephanie is brilliant! It's empowering to transform recipes into healthy, whole food creations that you can feel good about eating.
PhotobucketSo let's get started on making the soup.
It's not the easiest soup to throw together, but it's rich and creamy and healthy!
Totally worth the prep time!
Chicken Velvet Soup
Inspired/adapted from Susanna Foo Fresh Inspiration~
3 boneless chicken breast {cooked & cut into bite size pieces}
1 extra large egg white
1 tablespoon vodka
2 tablespoons ice water
1 tablespoon arrowroot powder{or cornstarch}
2 tablespoons extra virgin olive oil
1/2 cup white wine
2 shallots {minced}
6 green onions {chopped}
1 tablespoon grated, fresh ginger
1/2 kabocha squash (1 pound) peeled, seeded and cut into small chunks
6 cups chicken or vegetable stock
1 teaspoon arrowroot powder {or cornstarch} mixed with 1 tablespoon water
1/2 cup  Fage yogurt
coarse sea salt & freshly ground black pepper
chopped fresh chives
Begin by making homemade chicken/veggie stock or use pre-made stock of choice.
Bake or boil 3 boneless chicken breast.
Chop up the chicken. Photobucket Place the chicken in a medium size bowl.
Mix the egg white, vodka {you heard me}, 2 tablespoons of ice water, and the arrowroot in a small bowl. Photobucket Pour the vodka mix over the chicken and stir until combined.
Cover and pop in the fridge. Photobucket Heat the oil and wine in a large pot over medium heat.
Add the shallots and chopped green onions. Photobucket Stir about 5 minutes until lightly browned. Add the grated ginger and squash. Photobucket Stir and cook for about 2 minutes. Photobucket Pour in the stock. Photobucket Stir in one teaspoon arrowroot mixed with water.
Bring to a boil, reduce the heat to low and simmer, uncovered for 30 minutes, or until the squash is tender.
In a small bowl mix the yogurt with 1/2 cup of broth from soup. Photobucket
Add yogurt mix to soup.Photobucket
Salt and pepper to taste.
Let cool slightly.
Puree soup with a stick blender. Photobucket Bring the soup to a boil.
Turn the heat to very low.
Slowly add the chicken mixture.
Stir until all the chicken pieces are separated.
Photobucket Chop up a bunch of chives. Photobucket Pour up a bowl and garnish with fresh chives. Photobucket I'm going to make a big statement.
Listen up~okay.
This soup is honestly one of the top five things I've ever tasted. 
Believe me.
It is.
Greg absolutely luuuuuuuuuuved it!
And. 
It's healthy and packed with nutrients!
Enjoy! 
Happy Weekend!
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9 comments:

  1. I'm so happy you are serving up some healthy treats for us all now that the holidays are over. Not, that I didn't love stalking your cupcakes, but....this is a wonderful turn of events to help on my healthy journey. So, any secrets on how to cut that squash. I make spagetti squash and it'a always a bear to get it cut. Going to W.F. this afternoon anyways, so I'm sure one of these will be popping right into my cart. Can't wait to see what your next morsel of health will serve us.

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    Replies
    1. You just made my day Kate!
      Thanks for the thumbs up on featuring HEALTHY dishes!
      As far as there being an easy way to cut that big ole' hard squash~let me know if you figure out an easy way!
      Man!
      That was a boooooooger!
      And peeling it was even worse!
      Worth the trouble though!
      Let me know if you make the soup!
      xo

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    2. Wow. I've been away again working out. But as we hit another day subzero here I decided to take a spin around blogland. Low and behold, now I have to head out to the store to make my own KIND bars. The Quest Protein ones are a hit here too. But, making my own is even better.

      By the way, poke like a potato and then zap for 5 minutes and you will be pleased with how much easier it is to cut that spagetti squash.

      Going to have to pop by more often.... but first I must now bundle up and head to T.J. for some healthy goodness. Can't believe over 40 friends made it to the 7am jazzercise class here and it was a whopping -8 this morning......brrrrrr

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  2. This looks so good...all of your recipes do! Any thoughts on how to make it vegetarian??

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    Replies
    1. Hi Amy!
      I would just leave out the chicken and substitute with vegetable stock.
      It would be just as good.
      xo

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  3. OMGoodness- I am sooooo ready to retire from teaching and stay home and cook like you!! This looks so awesome! Hope you have a happy, healthy, snuggly weekend. Your southern soul sister:)))

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  4. I love this recipe... and I love the new blog design!!!! Beautiful! xoxo

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  5. Velvet soup?!? With vodka?!? Sign me UP, girl! It really does look luscious...and FANCY! I can't wait to try it!!!

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  6. What an interesting recipe! I am glad you are posting healthy recipes! I am eating clean these days, or I should say most days! I have one question. Why vodka,or why not vodka?! Ha! Bt, I have to give this recipe a whirl, I will let you know how it turns out! I just liked your page and am following you on twitter. My husband and I have a Meditteranean grocery store in Louisville, Ky. I am missing colors and sunshine badly, during this long,dreary winter. Your photos have soooo much color! you do a great job! :)

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