Chicken Soup

Name: Chicken Soup
Ingredients: 2 boiled/baked and cubed chicken breasts; 1 can chicken broth or equivalent homemade; 1/2 can condensed milk (not light); 1 medium onion, chopped; 2 to 3 stalks celery, chopped; 2 to 3 carrots, cut in 1-inch lengths; 3 to 4 peeled and quartered red potatoes; salt and pepper to taste

8 ingredients

5 steps

Ingredients

2 boiled/baked and cubed chicken breasts
1 can chicken broth or equivalent homemade
1/2 can condensed milk (not light)
1 medium onion, chopped
2 to 3 stalks celery, chopped
2 to 3 carrots, cut in 1-inch lengths
3 to 4 peeled and quartered red potatoes
salt and pepper to taste

Directions

1

Saute onion and celery until limp, but not brown.
2

Add broth, potatoes and carrots; simmer until tender.
3

If necessary, add a little water.
4

Add cubed chicken; simmer about five minutes to heat chicken; stir gently to avoid breaking up chicken.
5

Add milk and simmer approximately five more minutes, but do not boil. Serve immediately or reheat from refrigerator, but do not freeze. Great with cornbread and a garden salad.