I can't get enough of this soup. Seriously. I keep it in the fridge and have a cup of it for lunch in my favorite mug as often as possible. It's delicious, hearty, and seriously mouth watering! I came across the original recipe at Spoonful.com and modified it to my liking. Enjoy!
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| Photo: www.spoonful.com |
Ingredients
6 tbs of butter or margarine (I use Smart Balance)
1 onion chopped
3 tbs of white flour
2 tbs of salt
1.5 tsp of pepper
6 cups of chicken broth
1-2 lbs of mushrooms, sliced
1 cup of carrots
3-4 red potatoes, cut into 1/4 inch slices
1 yellow squash, chunked
1-2 cups of frozen corn kernels
2 tsp thyme
2 cups of light cream
2 chicken breasts, shredded
What to Do
Melt the butter and saute onion until it starts to go translucent.
Whisk in the flour, salt, and pepper until smooth.
Slowly whisk in the chicken broth and bring to a boil.
Add shredded chicken, carrots, potatoes, squash, and thyme and let simmer (covered) for 20 minutes.
Add mushrooms and corn and let simmer (covered) for 10 minutes.
Mix in cream and let simmer (covered) for 10 more minutes.
Tip: I shredded my chicken in my Kitchenaid. Super fast and mess free (aside form the bowl and beater, of course)!
For the Vegetarian: This soup is just as good chickenless and in vegetable broth. I was out of chicken broth one day and made it with vegetable instead and it was just as good!
