My Mom's recipe! So good!
Bethany requested this soup while she was home from college this weekend. =) =)
- 4-5 chicken breasts, cooked with 1/4 c. powdered chicken bouillon
- 6 carrots, sliced
- 4 med. potatoes, cubed
- 1 large chopped onion
- 4 stalks sliced celery, sliced (or broccoli)
- 1 large can green peas
- 6 cubes chicken bouillon (IF you didn't use the ↑ powdered chicken flavor bouillon)
- 1 tsp. poultry seasoning (I don't use any)
- 1 T. sugar
- 1 T. garlic salt
- 1 T. dried basil leaves
- ½ stick butter
- 1 tsp pepper
- shredded cheese (optional)
►Add in all vegetables. Carrots, potatoes, onions, celery, and green peas, undrained.
Add all seasonings and butter, except bullion cubes.
Add water to about 1-2 inches from the top.
►If you did not use the Knorr powdered bouillon while cooking the chicken, spoon out a little of the hot broth into a small bowl and drop in the bullion cubes. Crush cubes with back of spoon and stir until dissolved. Pour back into pot.
►Bring to a boil, then cover and turn down on medium for about 45 minutes or more.
►After vegetables are tender, you can let it simmer on low until time to serve.
►Then bring to a boil, and in small bowl with about ½ c. cold water, spoon in a few spoonfuls of sifted flour, and stir with a whisk. Add a little flour until mixture in the bowl is beginning to look like gravy. Quickly pour into the boiling soup (so it will go to the bottom of the pot) and the soup will thicken. (repeat if not thick enough) Remove from heat.
►Makes about a gallon and a half.
If you do not add as much water or if you leave out some things so that your amount of soup ends up being less, you may want to cut down on the seasonings accordingly.
If you are not able to do all the chopping, etc, you can use canned potatoes and carrots, leaving in the liquid.
When serving, you can add a sprinkling of cheese in each bowl.
My kids sometimes like this over rice.
sMiLeS,
