Friday, December 16, 2011

cooking.

so, anyone who knows me knows i am not a cook. what i CAN cook? i specialize in the pastas: mac n cheese, top ramen, spaghettios, cup-o-noodles, etc. i have been known to cook the occasional fettuccine alfredo, but that's about it. but my sister-in-law (who is an AMAZING cook) gave me the confidence on trying this. (thanks, tris. my husband is going to owe you BIG time.)

Cream Cheese Chicken and Vegetable Soup
*Note: this recipe calls for already cooked chicken. I cooked the chicken in a pot of water on the stove while cooking the veggies.
*Serves 4 (LARGE portions)
INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced
DIRECTIONS:In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.




Things to note for next time:
- i would put more cream cheese... i couldn't really taste it and i think it would really add to it to be able to pick out the taste of cream cheese. maybe.
- served it in a bread bowl (sourdough) with cheddar cheese to melt atop the soup. D.E.L.I.S.H.
- no celery. but i don't really like celery.
- closer to 2 potatoes. i did 3 and it was too many/too much.
- served 4 people in bread bowls, then 3 people for leftovers the next day.
- i did like a tablespoon of diced onion and it was the PERFECT amount.
- soup was even BETTER reheated for lunch the next day!!!!


All in all? 1 cooking success under my belt. stacy vs. the kitchen



stacy wins.

1 comment:

  1. Hooray! Now on to a new recipe. Check out melskitchencafe.com and find one that looks do-able and delicious and lets do this again!

    ReplyDelete