Thursday night we had some ice and the weather turned cold (and frightful). . .
After the snow came on Saturday evening/Sunday morning we had about 4 inches of (delightful) fresh powder. The Mike went out snow-biking (wide tire bike) and I baked away in the kitchen (banana bread, cookies, rice krispie treats--the box now says "gluten free made in dedicated facility!)
Three hours later The Mike came home from his bike ride, cold, but not frozen, and I whipped up some fresh Hershey hot chocolate to warm his body. Then we had some of the soup I bought at the store with UDIs bread grilled cheese sandwiches.
Later, when the cookies were done baking, I made this chicken soup for Sunday evening.
|Chicken cheese soup|
I modified a recipe I had printed off the internet for Chicken Tortilla Soup and sadly, the page I had printed out didn't have the webpage/owner on it, so I cannot give credit. However, since I modified the recipe, I can say this one is my own.
I used three Just BARE Chicken breasts (14oz package), cooked those in the stockpot. When they were done, I removed them and --when cool--cut into small cube
To the hot pan I then added:
1 diced onion
and heated until translucent.
Then I added:
1 tsp cumin
1/2 tsp coriander
When these were all in the pot and had been stirred/heated to let the flavors of the spices come out, I added a can of diced tomatoes, two small cans of diced green chiles. I added in the cut up chicken.
I let that heat up/simmer while I made the 'roux'/thickening agent. The recipe calls for 1 cup room temp milk, so I just microwaved it for 30 seconds or so and got it up to room temperature. [If you're doing a paleo version, you could use other milk, or just chicken broth at this point]
In a small pan, I melted 2T butter [or ghee, or coconut oil], added 2 T of tapioca flour, mixed that together until it thickened, then poured in and started whisking the milk into the flour mixture. I added in a cup of shredded cheese at this point and whisked that until smooth. [you could leave out the cheese]
Then I poured all of this into the mixture of the chicken/tomatoes/onion and stirred well. At this point I added in about 16 oz of chicken broth and then brought all of the soup up to a small boil and then simmered for about ten minutes.
I served with sliced avocado, crushed corn crackers ( Food Should Taste Good® is what we had on hand).
You can finish off with sour cream, shredded cheese, diced fresh tomatoes, diced cilantro, guacamole or whatever interests you!
I'd say it took about 40 minutes from start to finish, but I wasn't really watching the clock.
The soup would be fine without the cheese if you're doing a paleo recipe
|Colorful chicken soup for the holiday season|
Chicken ( I used 14oz, you can use more or less)
1 diced onion ( I used white onion since it was a chicken dish)
1 tsp cumin
1/2 tsp coriander
1 can of diced tomatoes
2 small cans of diced green chiles
1 cup room temp milk [other milk or extra chicken broth]
2T butter [ghee, or coconut oil]
2T of tapioca flour
1-2 cups shredded cheese (I used cheddar) [this could be omitted]
16 oz of chicken broth
crushed corn crackers
diced fresh tomatoes
or whatever interests you!