Thursday, January 19, 2012

Cream Cheese Chicken and Vegetable Soup

*Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.
*Serves 4

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Wednesday, January 18, 2012

Crockpot Creamy Chicken

Recipe from Jamie cooks it up
This list of ingredients is something I thought looked Weird, and never would have thought would be good together. I only tried it because I needed dinner and it was a recipe that I had all the ingredients already. It turned out delicious!

5 FROZEN chicken breasts
1 1/2 C salsa
2 cans cream of chicken soup
2 1/2 T taco seasoning
1 T maple syrup
1 t lime juice
1 T butter
1/2 C sour cream

1. Spray the inside of your crock pot with cooking spray and place the chicken breasts inside.
2. In a small mixing bowl stir together all other ingredients but the butter and sour cream.
3. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours, or on low for 7-8 hours.
4. Take the chicken out of the crock and onto a plate. Shred it all up with a fork and throw it back in.
5. Add the little pat of butter and the sour cream, stir it all around until incorporated.

We served ours on tortillas with black beans, rice, cheese, sour cream, cilantro, more lime juice, salsa or tomatoes. Very delicious.