and easy soups
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chicken and corn soup
My mom's Chicken and Corn Soup has always been one of my favorites, as
it's always delicious and can be thrown together in about the same
amount of time it takes to heat up a can of Campbell's.
1 boneless skinless chicken
1 can creamed corn
1 cup frozen or canned corn
2 cups chicken broth or stock
Cut up the chicken breast into very thin slices.
Dump the creamed corn, frozen/canned corn and chicken stock into a pot
and bring the mixture to a boil.
When the soup is boiling, crack in the egg and quickly stir, making sure
to break up the yolk especially.
Stir in the chicken slices, and let the soup gently bubble away for
another minute or two until the chicken is cooked through. Add salt and
pepper to taste. Serve!
Relying mostly on skim milk with just a bit of cream for depth, this
relatively light cream soup is a family favorite at both Thanksgiving
1 medium onion
1 stalk celery
½ lb. button mushrooms
1 1/4 cup skim milk
¼ cup cream
Peel and chop up the onions. Clean the mushrooms -- gently brushing them
clean is best, but if you're feeling lazy, you can quickly rinse them
and then dry them off with a paper towel. Slice up the mushrooms, and
the celery rib as well.
Heat a couple of tablespoons of olive in a pot and sauté the onion and
celery until soft and yummy-smelling. Add the mushrooms and continue
cooking, stirring often. As they cook down, the mushrooms will begin to
release a heap of liquid. Continue cooking until much of that water has
evaporated and the mixture is no longer swimming in liquid.
Remove from heat and blend the veggie mixture with the milk until smooth
and creamy. Return to the pot, then add salt and pepper to taste. Stir
in the cream.
Gently reheat until the soup is good and warm. Enjoy!
check out these related articles:
soup basics | stock
tricks | 3 ways with corn chowder
| chicken soup days
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