Tuesday, January 4, 2011

It's Chicken Soup Time

Winter blahs? It's time to sit around a nice fire and eat some warm soup or stew. That's my idea of comfort food. No fireplace? Turn on the little electric space heater and toast your toes! Chicken soup is great for reminding us of Mom and food made with love, while also helping with that nasty cold. This Chunky Chicken-Potato Soup is doubly good with homemade flavor!

3 medium baking potatoes, peeled and cubed
2 c. chopped onion
4 c. water
1 T. chicken-flavored bouillon granules
1/4 t. salt
1/4 t. ground red pepper
1/8 t. pepper
2 c. chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/4 c. skim milk
2 T. plus 2 t. chopped pimiento
1/3 c. low-fat sour cream
1/3 c. ( 1 1/3 oz.) shredded 40% less-fat Cheddar cheese
2 T. plus 2 t. chopped fresh chives

Combine first 7 ingredients in a large Dutch oven, bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender.
Place half of potato mixture in container of a blender or food processor, cover, and process until smooth. Add pureed mixture, chicken, and milk to Dutch oven; cook over medium heat until thoroughly heated. Stir in pimiento,
Ladle soup into serving bowls. Top each serving with 2 t. sour cream, 2 t. cheese and 1 t. chives.
YIELD: 8 cups

If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns

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