Tuesday, October 31, 2006

Creamy Italian Chicken Soup

This is another of my invented recipes. Despite the name, this has no dairy in it. The creaminess comes from throwing the broth into a blender.

  • 1lb boneless, skinless chicken breast, cubed
  • 32oz stewed tomatoes
  • 1/16 cup Italian seasoning
  • 1 tsp basil
  • 1 tsp oregano
  • 3 cloves garlic, chopped
  • 2 tsp sea salt
  • dusting of cayenne pepper
  • 1 sweet onion, chopped and carmelized
  • 4 carrots, chopped

Put everything but the carrots in a crock pot and cook on high for about an hour.

Separate the chicken from the broth. Place the broth, chunks and all, into a blender and "liquify" for a minute or so until smooth.

Throw everything back into the crock pot with carrots.

Let this cook on low for another few hours.

When we got home and were hungry cause it smelled SOOO GOOD!! Although the picture doesn't show it, I did cook up some egg noodles to add shortly before serving. This soup was a big hit with my family. My son ate almost all of it!