Thursday, February 8, 2007

Creamy Chicken Vegetable Soup

A travel advisory and whiteout conditions have kept Emily in Oswego. The temperature remains in the low teens on Perrine Street. Joan decided soup was the order of the day for lunch. Using her new cast iron pot, she made Creamy Chicken Vegetable Soup.

Creamy Chicken Vegetable Soup

2 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
2 cups water
2 medium potatoes, peeled, diced
2 (10-ounce) packages frozen mixed vegetables
1 pound boneless, skinless chicken breasts, cubed
1/3 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, drained
1 (lO 3/4-ounce) can cream of chicken soup, undiluted
5 drops hot sauce
1/2 teaspoon ground black pepper
1 cup evaporated skim milk

Melt butter in large saucepan; add onion and garlic. Cook, stirring constantly, until tender. Add remaining ingredients, except milk. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally. Stir in milk and heat through. Yields 2 quarts.

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