Recipe by HUGGYBECKY
"I made this chicken and vegetable soup for my mother-in-law one Sunday when she was feeling poorly. It was a great success. You can have it with lumps by just chopping the vegetables, or processed smooth in a food processor. You can also change the vegetables to suit your tastes."
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skinless, boneless chicken breast halves
green chile pepper, seeded and diced
1 (10.75 ounce) can
1 (11 ounce) can
sweet corn, drained
1/4 medium head
cabbage, finely chopped
1 1/4 cups
paprika, for garnish
This was okay, but it definitely needs some tweaking to be really good. First, "mixed spice" is not readily available in the US, so I used Mrs. Dash original flavor. I had to add extra bullion since there was very little flavor without it. My husband and I both tasted the soup before adding the cream and liked it. After the addition of the cream, my husband didn't care for this and did not eat his soup. This may work better if you plan on pureeing the soup, but I really think it needs a thickener if it isn't pureed. Without it, it's a little on the watery side. The addition of the cream actually detracted from the overall flavor. If I could, I would give the recipe 3.5 stars.
Oh yeah, Rock On Babyyy! Something Corporate in the STL Dec. 12!!! cant wait! woo hoo! this soup rocked my nostrils off!
I tried this recipe with very high hopes, and until I added the mixed spice and cream, it looked awesome. I think it would be a better success if instead of mixed spice, garlic or marjoram was used. Something less for baking and more for soup. The taste wasn't as bad as the smell though.
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday Lunch Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 326
** Calories from Fat: 134
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