It’s that time of year when the big stock pots come out, the broth starts simmering, and the mouths start watering. It’s soup season ya’ll, and I’m excited. I love soup – comfort food of all comfort foods, if you ask me. Actually, if you ask all the lovely ladies who will be joining me in bringing you a whole bowl full of sizzilin’ soup recipes!
For the next 6 weeks, we will be sharing with you our favorite cozy soups. Not to mention, each soup will use good, wholesome ingredients! At the end of the 6-week series, we will have a surprise for you. *hint: it’s FREE*
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Now without further ado, this week’s soup is Creamy Chicken and Vegetable Chowder.
The added bonus? It only takes twenty minutes to prepare!
What you need:
1 cup fresh or frozen broccoli
1 cup whole kernel corn
1/2 cup water
1 cup chicken broth
1/2 a small onion, chopped (optional)
1-2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon celery seed
1 Tablespoon dried parsley
1.5 cups shredded chicken or meatless, if none is prepared (I cook whole chickens and freeze the meat for quick meals)
2 cups milk (full fat, preferably raw)
1 cup cheddar cheese, grated
Combine the vegetables, water, broth, onion, garlic, thyme, and parsley in a large saucepan; bring to a boil. Once it is boiling, reduce the heat. Cover your pot and simmer until the vegetables are tender. This will take about eight minutes.
Note: Don’t do what I did and put your chicken in yet. It will turn all mushy. Will taste fine, but no one likes mushy chicken.
Once your vegetables are tender, add the chicken, milk, and 3/4 cup of cheese. Now is a good time to add salt and pepper to taste.
Continue cooking until heated through and the cheese is melted. This should take about five minutes. Taste to ensure your seasonings are good, then sprinkle with the remaining cheese.
Serve alongside warm, homemade bread for a cozy, shake your rear and do the chicken dance (maybe that’s just me) dinner!
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