Today's recipe was our family's go to "someone has a cold" soup before we realized wheat was causing all of us problems. I put the herb lore I researched when writing "From the Ashes" into use when writing the recipe all those years ago, and even if the results were only psychosematic, it's still a tasty soup.
I haven't attempted to create a GF version, but I'd be happy to do so if there's interest. Just comment and let me know if you'd like one.
Ultimate Cream of Chicken Soup
1 Can Condensed Cream of Chicken Soup
4 oz. Low Fat Sour Cream
1 1/2 Cups Skim Milk
12 ozs. Low Fat Chunk Chicken (flaked) or 2 Boneless, Skinless Chicken Breasts (baked and shredded)
2 Cups Frozen Mixed Vegetables (thawed and drained)
1 Cup Frozen Sweet Peas (thawed and drained)
2 Tbsp. Garlic Powder
1 Tbsp. Basil
1 Tbsp. Oregano
1 Tbsp. Ground Red Pepper
1/2 Tbsp. Ground Rosemary
1/2 Tbsp. Thyme
1/2 tsp. Dill
In a large soup pot, combine condensed soup, sour cream, garlic, basil, oregano, red pepper, rosemary, thyme, and dill until blended. Pour in milk and whisk until smooth. Simmer on low heat as you add in the mixed vegetables, peas, and chicken.
If you decide to use skinless baked chicken, you may want to add a teaspoon or so of salt. If you use the canned chunk chicken, that should add enough salt, but you can salt to taste. This recipe is designed to work well for a low fat, low sodium diet as is.
Once all ingredients are added, raise heat to medium and simmer until heated through.
Makes approximately 6-8 servings as shown above. It will keep, covered in the refrigerator for up to three days, but it does not freeze well. Reheat on the stove for best flavor and consistency.