Recipe

Cream Of Chicken Soup For The Heart And Soul Recipe

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Ingredients

Directions

Step #1 In a large pot with water to cover, poach chicken breasts until done; 10-15 mins.
Step #2 Cool & cut into bite sized pieces.
Step #3 Reserve broth & add water to equal 1 1/2 quarts.
Step #4 (6 c) Add chicken bouillon granules & let simmer until dissolved.
Step #5 In a smaller pan, mix 2 c of the stock with grated potato.
Step #6 Simmer 15 mins, stirring frequently, until potato is tender & stock in thickened.
Step #7 Pour into a mixer & puree until smooth.
Step #8 Add potato puree back to reserved chicken stock.
Step #9 Stir into the now thickened stock, zucchini, parsley, thyme, onion, basil, celery, the garlic, carrots, pepper & mushrooms.
Step #10 Cover up & let simmer until vegetables are tender.
Step #11 Stir in milk.
Step #12 Do not let mixture boil.
Step #13 Stir cornstarch into cold water.
Step #14 Add to stock & stir quickly.
Step #15 Add back chicken pieces & cook, stirring constantly, until bubbly & thickened; about 5 mins.
Step #16 Enjoy! Serving size = 1 c.
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