I had some leftover cooked chicken breast that needed to be used, so I picked this recipe. I had to modify it a little based on what I had on hand as well as personal preferences: I used a whole 12-ounce package of bacon, about 2 cups of frozen corn (no creamed corn on hand), a can of cream of celery soup (trying to make up for the creaminess from the missing creamed corn as well as not having bell pepper on hand) and flour instead of corn starch, because I think corn starch gives soups a weird texture. I also added a little extra salt, quite a bit more black pepper, and about 1 tsp of dried dill weed. I'm giving this 5 stars because the resulting soup was fantastic, and I'm sure the recipe as-written (still subbing flour for corn starch, though) would have been just as fantastic.
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I had some leftover cooked chicken breast that needed to be used, so I picked this recipe. I...