Tuesday, November 19, 2013

Needles-n-Pins Stitcheries: Soups On!

The days and nights are getting colder and what better way to warm up than some of Mom's Chicken Soup! I found this recipe at The Recipe Lion. They have lots of really neat recipes. Check them out!

 So let's make some soup.

chicken soup
Photos courtesy of campbellskitchen.com

Cooking Time: 20 min

  • 3 cups water
  • 3 chicken-flavor bouillon cubes
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 medium carrots, cut into 1-inch pieces (about 1 cup)
  • 1 medium potato, cut into 1-inch pieces (about 1 cup)
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 1 can (26-ounces) Campbell's® Condensed Cream of Chicken Soup
  • 3 cans (4.5-ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 4 slices American pasteurized process cheese product, Kraft single
  • 1 tablespoon Louisiana-style hot sauce (optional)
chicken soup

  • Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low.
  • Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring occasionally.
  • Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese.
  • Cook and stir until the cheese is melted. Stir in the hot sauce, if desired.

    I love chicken soup and this really sounds good on a cold snow night doesn't it. Instead of using individual corn, carrots, etc I am lazy and use the bag of mixed veggies! So get in that kitchen and get to cooking. :)
    Colleen :)