1 (10 ounce) can grilled chicken breast halves
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
1 (15 ounce) can whole kernel corn
3 cups cooked, peeled chicken breast halves
3 carrots, cut into 1/4 inch slices
3 stalks celery, chopped
1 teaspoon vegetable oil
3 teaspoons chicken bouillon granules
1 tablespoon minced fresh ginger root ginger
3 teaspoons chopped fresh parsley
1 teaspoon red pepper flakes
In a medium bowl, mix 2 tablespoons lemon juice, bouillon granules, corn, and chicken. Mix well.
Place carrots, celery, chicken, celery, chicken, celery, carrot, celery, chicken, celery, carrot, celery, chicken, celery, carrot, celery, and chicken in a large bowl. Mix together cream cheese and tomato sauce. Mix into broth, stirring occasionally.
Stir chicken into the broth mixture. Stir in ginger, parsley, pepper flakes, and celery. Pour mixture into the large pot over high heat. Reduce heat to low, and stir in lemon juice mixture. Bring to a boil. Quickly reduce heat, cover pot, and simmer 5 minutes.
Stir chicken into pot. Reduce heat to low, and stir in lemon cream cheese mixture. Bring to a simmer, stirring occasionally. Cover pot, and simmer 5 minutes.
Looks and tastes fresh, but is controlled by the vitamin D3 contents. Otherwise a great start! I added slices of provolone cheese and artichokes, which worked out beautifully. Also sprinkled the bread with sea salt, but only a little so as not to overwhelm. My initial impression was that this is not going to be suitable for all kinds of meat, so I did not cook it with it. It was perfect for my BCG population -- wil definitely make again.
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