Quick Recipes and Easy

Quick Frozen Veggie Chicken Cheese Soup

You can make soup from about anything. If you’re not in a rush you start from scratch using meat to make a broth and then adding vegetables and what ever else that suits your fancy, but you will have to wait for your soup. That’s how we kids use to make it over a bonfire in our back yard when I was a kid.

You can make soup using fresh meat, chicken or beef broth from a can, and adding canned vegetables. You can cream your soup by adding creamed soups. This is much quicker.

But the fastest way is the way I made Quick Frozen Veggie Chicken Cheese Soup today.

I was hungry having spent the morning in Twin Falls and skipping breakfast.

Usually when we go to Twin we have lunch there, but I went early because my dentist had an opening. After the dentist visit I went to JC Penny to pick up some shirts I ordered from their catalog and then went to the local “we-don’t-take-credit-cards” store to buy cake mix so that I can bake that cake every Sunday morning for my thirteen Idaho grandkids.

The “we-don’t-take-credit-cards store” is WinCo Foods. They don’t take credit or debit cards because they would have to raise their prices. I go to the bank to get cash before I go there because I seldom write checks.

A young mother with two babes told me where to find what I needed so I got out of there eventually.

My wife looked three years older when I got back to the pickup.

I was gone too long, but she didn’t complain.

She said that she should have gone into the store with me.

I guess if she had gone with me, we would have gotten out of there for about $150 instead of the $62 I spent. Each of us has his/her own thought about what should go into the cart.

By the time I got the stuff to make cakes, it was still too early to go to lunch, so I went home.

Of course, when I got home it was time for lunch. I messed around on the computer for a couple of hours and all of a sudden I had to get out into the kitchen and make something quick.

I didn’t want to starve to death.

I had been thinking about a new soup. My two small freezers are crammed full of stuff we aren’t using quick enough and I have small enough room for pizzas and ice-cream sandwiches.

The main problem is frozen vegetables. We keep forgetting that we bough them “last time.”

Well, I made the soup and my wife said it was excellent so I’m going to give you the recipe right now before you go somewhere else.

Recipe

Canned chicken or beef or what have you got in that can?

Frozen farm vegetables

Frozen cauliflower

Canned whole mushrooms or what have you

Grated cheese

2 cans of cream of something soup (mushroom, broccoli, celery, etc.)

1 can of chicken noodle soup

1 can of chicken broth

paprika if you can stand it

meat and poultry seasoning

salt

pepper

Procedure

Get the chicken broth a boilin’.

Add the meat.

Add the frozen vegetables and cauliflower (yes, I know it too is a vegetable).

The vegetables well cook quickly. Add the canned creamed and chicken noodle soups and mushrooms.

Stir until it looks nice. Add the cheese. Stir again.

Don’t forget to season it with the paprika, salt, pepper, meat and chicken seasoning, or what have you.

Serving

Did you make a salad?

Oh, well.

Got any juice to drink?

Well, water is okay.

Want toast or biscuits?

Fresh out!

Okay, let’s eat!

John T. Jones, Ph.D. (tjbooks@hotmail.com, a retired VP of R&D for Lenox China, is author of detective & western novels, nonfiction (business, scientific, engineering, humor), poetry, etc. Former editor of Ceramic Industry Magazine. He is Executive Representative of IWS sellers of Tyler Hicks wealth-success books and kits. He also sells TopFlight flagpoles. He calls himself “Taylor Jones, the hack writer.”

More info: tjbooks.com tjbooks.com

Business web site: aaaflagpoles.com aaaflagpoles.com

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