This recipe uses 2 cups of cream, if you don't have that, you can substitute milk. It is great onone of these nasty, cold days.I got this recipe from
I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken....
This is #2 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe...
celery, +black pepper, +carrot, +chicken, +parsley, +half and half, +onions, +sea salt, +tapioca, +water
This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative...
celery, +allspice, +bay leaf, +carrot, +thyme, +onions, +parsley, +black pepper, +salt, +water, +chicken
An easily digestible comfort soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking...
For people lactose intolerant. Great by itself as just soup or yummy in recipes. We like it over chicken and served with rice.
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artichoke, celery, +butter, +carrot, +chicken broth, +lemon juice, +half and half, +olive oil, +onions, +parmesan cheese, +parsley, +black pepper, +salt, +thyme
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