Don't have celery? Out of half-half? Need your soup to be dairy-free? Like a little more spice? No problem. This is an extremely flexible and forgiving recipe that will reliably result in a tasty soup (or chowder if you prefer). Although I have used this recipe exactly as written or with minor substitutions many times, last night I put it to the test in several ways. I didn't add any celery (I was out of it), used white potatoes instead of russet, added an extra cup of broth and skipped the dairy all together, and added most of a 7 oz can of chopped green chilis. Also, I didn't use a rotisserie chicken but instead shredded broiled chicken breasts. Still, the soup tasted great and had a satisfying texture. Admittedly, while this is an easy soup to make, it is not a quick process even if you use a rotisserie chicken. I double the recipe but freeze the extra BEFORE completing the last step. Another suggestion, if you want a great soup quickly, have as many of the diced and shredded ingredients on-hand in your freezer.
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Don't have celery? Out of half-half? Need your soup to be dairy-free? Like a little more...