Thursday, November 13, 2014

What's For Dinner: Creamy Chicken & Potato Soup


What's For Dinner?
Tummy rumbles....

Tonight Menu: Creamy Chicken and Potato Soup 

Want to make this with me?

Serves: 4-6

What You'll Need:
Crockpot
Swanson Cream Starter or 1 can Cream of Chicken Soup
2 cups of cubed/shredded Chicken Breast
2 Handfuls of Crinkle Cut Carrots
3 or 4 stalks of diced Celery
2 Russets potatoes, cubed
½ Onion, diced
1 teaspoon garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
salt (to taste)
pepper (to taste)

Additions/Garnishes
Thick Cut Toasted Bread or Bread Bowls

Preparation:
Add Carrots, Potatoes and Onions to Crockpot
Then Add Cubed or Shredded Chicken
Next Add Celery
Then Add Cream base (I used Swanson Cream Starter)
Next Add minced garlic and dried spices
Then Cover and set Crockpot to high
Then Go and do other stuff because Crockpot cooking is the bees knees!

Return in 1 hour and stir your layers of ingredients until all are well incorporated into the cream sauce.
Now add your salt and pepper until satisfied with flavor and turn down low.

Then resume doing other stuff for about 2 hours or so because again, Crockpot cooking is the bees knees!

If potatoes and veggies are cooked to the softness you desire (have you ever been served hard potatoes in potato salad, nobody likes that!) then, its okat to plate and serve.

It should look something like this: 


Recommendation: With any soup, stew or chili, the flavor tastes much better the next day because the spices have had an opportunity to meld together better. For this reason, I opt make this type of dish a day in advance of serving.

If you make this, comment and tell me how it turned out.

Suggestions and recipe adjustments are welcome!!


IN OTHER NEWS!!!
Talk to you later Lovelies!!!



~ Shan, Naturally Random

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