Wednesday, March 21, 2012

Soup that's good...

can be easy.
This is my variant of the recipe that comes with Kirkland canned chicken breast from Costco.  Not organic at all, but it is grain-free!

(photo from here)

Thick 'n Hearty Chicken Cheese Soup

1 cup carrots, shredded
1 cup sliced celery
1 cup frozen peas
1/4 cup green onion, sliced
3 Tbsp. butter
1/4 cup flour (I used potato flakes instead; just add them until it's the consistency you want; you could probably use arrowroot, too)
2 cups milk
1 can chicken broth
1 can Kirkland chicken breast
1 cup Cheddar cheese, shredded
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper

In a medium saucepan, cook vegetables in butter until tender but not browned.  Add potato flakes, milk, broth, Worcestershire sauce, and pepper. Cook till thickened.  Stir in chicken and cheese.  Cook and stir over low heat until cheese melts.  Serve hot.

This recipe is extremely easy and forgiving.  You could probably just dump everything into a pot except the milk and cheese, cook the vegetables till tender, then add the milk and cheese.  It's a pretty good, fast supper with some sides like muffins and fruit.

1 comments:

Lisa Ghenne said...

Thanks for stopping by my blog with the link for the pan! I'm sure my readers will appreciate it! You have a great blog here and this soup looks great. I might have to try it out. We are a big soup family! Thanks again, Lisa.

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