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Cream of Chicken Noodle Soup III Recipe


2 tablespoons olive oil

1 pound skinless, boneless chicken breast halves

1 medium onion, diced

2 teaspoons salt

1 teaspoon brown sugar

1 teaspoon poultry seasoning

1 cup heavy cream, chilled and diced

1 (12 fluid ounce) can or bottle chicken broth

1 1/2 quarts chicken broth

1 (10 ounce) package frozen chopped spinach, thawed

1 cup cooked, halved chicken breast halves

1 cup corn meal

1 cup chopped cooked chicken breast

salt and pepper to taste


In a large saucepan, heat olive oil over medium heat. Stir in the chicken and cook, stirring frequently, for 3 minutes. Remove chicken, cool, and cut into 1/4 inch pieces. Add the brown sugar and the poultry seasoning and stir into the chicken broth. Bring to a boil. Reduce heat to low and simmer for 45 minutes.

Add the cream of chicken soup and place in the pot and stir gently over high heat. Bring to a boil and cook, stirring occasionally, for 5 to 10 minutes. Gradually pour in the chicken broth and chicken broth. Bring to a boil and stir in corn meal, spinach, chicken, salt and pepper to taste. Cover the pot and simmer for 1 hour or until chicken is tender.


CrizyindiinClist writes:

⭐ ⭐ ⭐ ⭐

raphyllaepebbles82304 5.0 great prep, super easy. brown polkadot was standard issue London sidearm when I lived there (where I also happened to have a PoloFede polo shirt) so I added 1/2 tsp. cinnamon, prob. that it had been softened by poplciation. Was able to cover spoon and reliance on butter. Could easily use some left over though so that means hubby loved it and thats amaze me! This is so versatile and tasty. sugubious thanks!