Quick And Easy Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A good and quick recipe using left over baked chicken Ingredients:
1 cup cubed cooked chicken(i use one left over baked chicken breast) |
24 to 30 ounces of water(enough to cover potatoes) |
2 large potatoes, cubed |
1 cup chopped carrots |
1 small to medium onion, chopped |
1cup chopped celery |
1/2 stick butter |
1 envelop chicken gravy mix |
1 can cream of chicken soup |
1 soup can half and half |
2/3 teaspoon sage |
salt and pepper to taste |
Directions:
1. Put potatoes in soup pot,cover with water and bring to a boil.
2. Add onions, celery, and carrots and cook until tender(about 8 minutes)
3. Stir in chicken, butter, and sage, lower heat to a low simmer.
4. Stir in soup and half and half.
5. Mix gravy mix with a little water until well mixed and add to soup pot.
6. Bring mixture to a boil, lower heat and cook for 3 to 5 minutes on low heat. Season with salt and pepper to taste.
7. If you like it thinner add more water or if you want a thicker soup, you can add a little flour to thicken(mix with water first and make sure you bring back to a boil)
8. Serve with fresh croutons
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