I’ve found a new soup that my family loves! Why am I so excited about soup? Well, because soup, if made with the right ingredients, is incredibly nourishing. I make soups with homemade bone broth. Bone broth contains many vital nutrients and minerals and is the most frugal, yet nourishing, food that my family eats.
Since I’m the only one in my family who enjoys drinking bone broth from a mug, I make soups several times per month to make sure my family is getting their “dose” of this wonder food.
This creamy chicken and vegetable soup is definitely going to be part of our monthly soups for a long time to come! It’s super to easy to make, uses leftovers if you have them and is a frugal, but hearty dish.
Here’s the recipe!
4 quarts of homemade chicken stock or bone broth
4 chicken breasts (shredded)
1 cup of cream
1/2 cup of whole milk
24 oz frozen soup veggies
3 tsp salt
1 tsp garlic powder
1.5 tsp onion powder
pepper to taste
1. Use leftover shredded chicken from another meal or cook 4 chicken breasts in the slow cooker for 6 hours and then shred.
2. Put broth, garlic powder, onion powder, pepper, and salt in a large pot and stir together.
3. Heat over medium-high heat until hot.
4. Add frozen veggies and heat until hot.
5. Turn heat to low.
6. Add shredded chicken and stir.
7. Allow to simmer while completing the next step.
8. In a saucepan, heat the cream and milk over low heat until warm.
9. Add cream/milk mixture to the soup.
10. Serve warm and enjoy!