It made the perfect amount for me and Nate to have a meal as well as freeze more than enough for another meal. It would be the perfect amount for a family of 4 for 1 meal though I would suggest doubling the recipe to have some left over to freeze for those lazy winter nights when you're not in the mood to cook.
The perfect companion for this soup would be some warm tea biscuits (this is a recipe my mom has used or years and they always turn out perfect). But I 2was feeling a little sick the day I made it so left it to just the soup. I wanted to be in bed bundled up not in the kitchen any longer.
Ingredients
- 1/4 cup flour
- 2 cups water
- 5 cups fat free or skim milk
- 3 celery stalks, chopped
- 1/2 of a large white chopped onion
- 3 medium carrots peeled and chopped
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 1 cup canned, frozen or fresh corn
- 3 potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced small
- 2 tbsp sea salt
- 1 tbsp onion powder
Directions
Create a paste by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Chop chicken into small bite sized pieces and cook in frying pan with a bit of oil on medium heat until cooked through. Set aside
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, carrots, chicken bullion, thyme, fresh pepper, corn and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 10 minutes. Add chicken, and slowly flour paste, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
I made a fast little garlic toast to go with it. Enjoyed every spoonful and hope you guys will too!
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