I think I might have mentioned before that I love to cook soup. I usually don’t have a recipe. That’s the fun thing about soup. You can make it up as you go! Tonight, after baking all day, I didn’t feel like making a regular meal. I wanted to make something in one pot. So I made soup.
In the freezer, I had a bag of cooked chicken. I buy whole chickens, two at a time. I bake both of them, take the meat off the bone and freeze it. Then when I want to make soup or any kind of chicken casserole, I have already cooked meat. There is nothing like using baked chicken in soup. I think it has the best flavor and is very tender.
I also had some leftover cream from making cream caramels (which I will be posting about soon). So I decided to make some kind of cream based chicken soup. I’m calling it creamy vegetable chicken Chowder!
Creamy Vegetable Chicken Chowder
1 med. onion chopped 3 stalks celery chopped 1 small carton of sliced baby bella mushrooms 2 cloves garlic 3 carrots sliced 3 large potatoes diced 1 can of corn 15 oz. 5 tablespoons sweet rice flour 1 32 oz. carton of chicken broth plus about a cup extra salt pepper 1 whole chicken deboned and cut up 6 to 8 slices cooked bacon crumbled 2 tablespoons fresh parsley cream, about 1 cup
Cook onions, celery, garlic and mushrooms in olive oil until tender. Add sweet rice flour, then add broth and stir until thick. I added one whole carton and I was worried it was too thick so I added about another cup of broth. If you like your soup really thick, you wouldn’t need to add the extra cup. So this is to your personal taste. Then add the potatoes,carrots and corn. Salt and pepper to taste. Simmer until the potatoes and carrots are tender. Add the chicken and simmer till heated through. Lastly, add the parsley, bacon and cream. I didn’t measure the cream but I think it was close to 1 cup. You might like more or less. Do what you like! Cook till heated.