~Cookin' In The Kitchen Since 2003~

Thursday, August 30, 2012

Chicken Casserole Soup

1 lb boneless skinless chicken
6 cups water
1/2 tsp. salt
1/4 tsp. pepper
Chicken bullion to taste
- boil chicken in water and bullion.
1 onion, diced
4 potatoes, peeled and diced
4 stalks of celery, cleaned and diced
2 garlic cloves, minced
1 tsp. basil
- simmer 15-20 minutes or until potatoes are almost done, but not quite.
Remove chicken and shred with a fork.
Add back to pot.
8 oz bag of frozen peas and carrots
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup sour cream
Enough water for desired thickness
- simmer until peas and carrots are tender.
Serve in bowls with shredded cheese and rolls.

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