I love making soups. Love. They are so fun and easy to do! My soup packed both kinds of heat last night, spice and steam! It went so well with the sweet and light corn muffins I accompanied the soup with. I hope you make it and enjoy it!
Wasabi chicken soup
2 TBS olive oil
1 stalk celery small chopped
1 small onion small chopped
1 zucchini small chopped
1/2 C chopped cabbage
8 mushrooms sliced
1 TBS minced garlic
2 TBS fresh oregano
1 tsp crushed red chili pepper
1 TBS wasabi powder (Asian isle of store)
2 tsp lemon pepper
salt
1 TBS dried dill
1 tsp dried basil
3 cans chicken stock (heated in sep bowl or measuring cup in microwave)
2 chicken breasts
1 small handful each of frozen: peas, corn, green beans
1 can cream of mushroom soup
Add oil to large pot over med-hi heat. Saute celery, onion, zucchini, mushrooms, and cabbage for about 6 minutes. Add garlic, oregano, red chili pepper, wasabi, lemon pepper, salt, dill, and basil. Continue cooking for about 5 more minutes allowing sugars to caramelize slightly. Stir in hot chicken stock and bring to boil. Add chicken and cover pot. Cook for about 6 minutes. Take chicken out of pot, shred using two forks and return to pot. Add frozen vegetables and mushroom soup. Stir and cook another 5 minutes.
Honey corn muffins
This is a semi-homemade recipe and is reeeeally good!
1 box Jiffy cornbread mix
1 egg
1/3 C milk
2 TBS honey
1 small handful frozen corn
Preheat oven to 400. Lightly mix all ingredients together. Line muffin pan. I fill each muffin almost all the way because I like the way the tops crisp up with the honey. Your pref, though. Cook for about 17 minutes or until tops are golden and a toothpick comes out clean when inserted in top of muffin.
Bon appetit, Natalie
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