Creamy Chicken & Vegetable Soup

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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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