Creamy Chicken & Vegetable Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Creamy Chicken & Vegetable Soup

Chunks of chicken, carrots, sweet peas and corn kernels in a creamy soup topped with grated cheese. Simple, filling, satisfying.

Once in a while, we run out of fresh vegetables. With the market quite a distance from our house, it isn’t practical to there for just a few things. We try to do our marketing in bulk so that we only need to to it about once a week. So, what do I do when we run out of fresh vegetables? Well, I keep frozen and canned vegetables especially for such emergencies. I always have a bag of mixed carrots, corn and sweet peas in the freezer and some canned mushrooms, corn kernels and baby corn on the kitchen shelves. I also stock up on dried mushrooms–black chinese, abalone and wood ears. They keep for a long time.

Tonight, or rather last night, was one of those nights when the only “fresh” vegetable we had were the parsley and peppers growing at the backyard. So I opted to use frozen vegetables and canned soup. It was still a great dinner!

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August 8, 2003  Print This Post   
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