Chris' Creamy Chunky Chowder |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
My husband made this up when we were wanting Chicken Noodle Soup and it is now a family favorite. It is full of flavor, has just a little kick , and is very chunky and hearty. We hope you love it as much as we do! This can also be made vegetarian by making it with vegetable broth and omitting the chicken or adding tofu. Ingredients:
3 chicken breasts or 3 tofu |
2 quarts chicken broth or 2 quarts vegetable broth |
2 bay leaves |
1 tablespoon dried basil |
2 tablespoons dried parsley |
1 tablespoon tarragon leaf |
1 teaspoon salt |
1 dash chili powder |
1/2 teaspoon black pepper |
4 carrots, sliced |
7 small red potatoes, cubed |
1/2 large onion, largely chopped |
3 celery ribs, sliced |
6 garlic cloves, minced |
6 ounces noodles (we use egg) |
2 tablespoons sour cream |
6 ounces evaporated milk |
Directions:
1. Place frozen large pieces of chicken, or cube fresh pieces of chicken, in large saucepan with the broth and all spices (also add 1 dash McCormick's Hot Shot! and 1 teaspoons Mrs. Dash Garlic Herb Table Blend) but not the garlic yet. Put the heat on high; once boiling, lower the temperature to medium. Cut up the vegetables while the chicken cooks and add to the pot. Cook for 15 minutes and check doneness of chicken and vegetables. Once chicken is just about cooked, take the big pieces of chicken out and cut into cubes and add uncooked pasta to the pot. Put chicken back in pot with the minced garlic. Let cook for a few more minutes and turn off heat when pasta is soft enough. Add sour cream and milk just before serving - do not let them boil.
|
|