Today’s Sundays with Friends comes from a fellow Weight Watchers friend, Lynda. This recipe looks amazing, and it certainly seems like it should be more than 6 points for this serving of soup. *smiles* I hope you enjoy this recipe as much as I plan on enjoying it when I make it this Winter. Welcome to Sundays with Friends, Lynda!
I got this recipe over 20 years ago when I was visiting St. Louis, Missouri, as part of a volunteer leadership team. We went there to assist a large Presbyterian church with their four day renewal event. Every evening, the ladies of the church served a light supper to the team members…this soup was one of those dinners.
I really liked the flavors of the soup they served us, but found it a little ‘thin’ for my liking. I’d never had chicken soup with apples and cloves in it so I started playing with the recipe and found this version to be more to my taste. I haven’t changed the ingredients in the original recipe, just adjusted the amounts…guess playing with your food can pay off!
According to the Weight Watchers Recipe Builder, one serving is 6 points…I add 4-5 saltines and another point.
St. Louis Country Chicken Soup
- 3 medium carrots, peeled and sliced or diced
- 2 ribs celery, diced
- 1 small bell pepper, diced (I prefer red or yellow)
- 1 medium leek, diced (white portion only)
- 1 Tbsp. olive oil
- 2 bone-in chicken breasts, roasted, meat diced or pulled apart
- 2 large apples, cored and peeled, then diced (I prefer one tart apple and one sweet apple)
- ¼ C. all purpose flour
- 1 ¼ tsp. curry powder
- 1/8 tsp. ground cloves
- 1/3 C. chopped fresh parsley
- 1 C. diced tomatoes
- 4 C. chicken broth
- 2 ½ C. 1% milk
Sauté carrots, celery, pepper and leeks in olive oil until veggies are softened; stir often. Add chicken and all other ingredients, except parsley and milk.
Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Uncover; add parsley and simmer 3-4 minutes.
Add milk and simmer just long enough for milk to heat; do not boil.
Makes six servings.