Tuesday, November 23, 2010

Creamy Chicken Soup

I got this recipe from a friend from church. She had made it for someone who was sick and I heard it was the best soup ever! It IS! Everyone loved this. I gave Don a 'test' bowl and he almost licked it clean.

Creamy Chicken Soup
Stacey Morizot

3 to 4 large chicken breasts, boiled till just done, shredded or cut
into bite sized pieces.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 soup cans of water
1 can chicken broth
1 lb. (16 oz) Mexican Velveeta (mild) cut into chunks
6 to 8 flour tortillas, cut into bite sized pieces

In a large soup pot put all 3 cans of soup, plus water and broth.
Heat gently and stir until mixed well. Keep the heat at medium or
lower, if it's too high the creamy soups will scorch.
Add the velveeta, stir often until melted.

Add shredded chicken and tortilla pieces. Let simmer, stirring
often, until tortillas have softened up a bit. About 20 minutes.
The tortillas will end up a lot like dumplings.

If it seems too thick, just add a bit more water or broth.

I don't add salt because the soups have quite a bit. But I do add a
little black pepper, not sure how much, maybe 1/2 tsp or a bit more.

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