Tuesday, October 31, 2006

Creamy Italian Chicken Soup


This is another of my invented recipes. Despite the name, this has no dairy in it. The creaminess comes from throwing the broth into a blender.

I started with one pound cubed bonless, skinless chicken breast and two jars of tomatoes that I canned from my own garden (not this year, of course *sigh*). I put this into a crock pot on high. Yay! Crock pot!

Then I added some Italian seasoning (~1/16 cup), extra basil (~ 1 tsp), extra oregano (~ 1 tsp), three cloves chopped garlic, sea salt (~ 2 tsp), and some cayenne pepper (I just dusted a layer over the top and mixed in). I chopped a medium sweet onion, fried it until it was well caramelized, then added that to the soup.

I let this cook for about an hour or so. Then I drained the broth from the chicken and threw the broth in a blender. I hit "Liquify" for a minute or so until it was smooth. Then I threw everything back into the crock pot with about 4 chopped carrots.

I let this cook on low for another few hours (until we got home and were hungry cause it smelled SOOO GOOD!!) Although the picture doesn't show it, I did cook up some egg noodles to add shortly before serving. This soup was a big hit with my family. My son ate almost all of it!

1 Comments:

Blogger julie said...

Sounds yummy! I will have to try this. I had a wonderful creamy tomato soup at a restaurant this weekend and I want to figure out how to make it. I know if had zucchini even though it was pureed together. This one also sounds great. I love that you cramelized and pureed the corn. My husband loves corn but won't eat it in soups (don't ask I don't know why), so this way I could put my beloved corn into soups and he won't mind. Thanks!

8/21/2008 5:22 PM  

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