Thursday night I was in the mood for soup but not wanting to stew something for 3 hours to get it. I wanted a quick and easy soup. I looked at a couple recipes but nothing fit the bill. So I got my brain working. I looked around to see what I had… I had a large piece of chicken breast, thawed, two baked potatoes (left overs from Tuesday night’s dinner), and a can of corn. Not a whole lot more. I figured I could make a soup with that so I tried. It probably took close to an hour to make, but not 3.
Ingredients:
1 large piece of Chicken breast cut into bite size pieces (or 2 small ones)
2 Baked Potatoes. (peeled and sliced) (you can you not baked potatoes it will just take longer)
1 can of corn
1 tea salt
1 tea pepper
1/2 tea garlic powder
2 tbl butter
2 tbl flour (or 1 tbl corn starch)
1 1/2 cup milk
4 cup water
Directions:
Boil all of the chicken in a large skillet with 1 cup of the water. In a large pot add corn (including the juice from the can, all of it), the potatoes, the remaining 3 cups of water, and the seasoning (if you want add more seasoning I was wanting a soup light on the season, so I didn’t add a lot). Let it come to a boil, reduce heat some but let it boil for a good 20 or so minutes. When the chicken is cooked add it to the pot, the water that the chicken cooked in add it too. Not we will make it creamy. Melt 2 tbl of butter in a sauce pan, add flour and milk to the butter. keep at medium heat stirring often until it thickens some. Once thickened, add the cream to the soup, stir in thoroughly, let it cook for another 5 to 10 and then let it cool for 10 to 15 minutes, and enjoy.
Variations:
Onions and carrots are to staples that are in most soup, but I didn’t have in the house so I didn’t put it in the soup. I you don’t want to and the cream that’s fine, or you can use a cream of (whatever) right out of the can in it’s place. Spice to your heart’s content… enjoy and let me know what you think.