Hearty Cream Of Chicken & Veggie Soup
Recipe: #25435
January 10, 2017
Categories: Chicken, Southwest, Gluten-Free, No Eggs, Chicken Dinner, more
"Got the base recipe from a kindle cookbook. Then I embellished it to make it better. And it was."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (200.6 g)
- Calories 289.5
- Total Fat - 20.6 g
- Saturated Fat - 10.4 g
- Cholesterol - 133.4 mg
- Sodium - 1238.8 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 2 g
- Sugars - 1.3 g
- Protein - 17.2 g
- Calcium - 79.2 mg
- Iron - 2.2 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large saucepan, melt butter on medium heat. Saute onion, red bell pepper, celery, carrots, garlic and jalapeno pepper until softened. Add mushrooms and corn, and cook until mushrooms are tender. Add seasonings and cook 2 minutes. Add chicken, chicken stock and half and half. Heat to a simmer and continue simmering 10 minutes. Serve up with some crusty bread and butter.
Tips
No special items needed.
0 Reviews
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