Bwok!

Early this week, I decided I would make some chicken soup. It sounded tasty and I’ve never made it before. I read several recipes, and in the end, concocted my own. The results were SPECTACULAR, if I do say so myself:

Chicken Stew

Maybe not the greatest picture, but the soup was damn tasty. It actually ended up being more of a stew. Here’s the low down:

Ingredients

  • 2 boneless, skinless chicken breasts, cut into cubes
  • 2 pieces bacon, cut into pieces
  • 1/2 red onion, chopped
  • 3 carrots, thickly sliced
  • 2 cloves garlic, chopped
  • 3 stalks of celery, thickly sliced
  • 1 qt + 2 cans chicken stock (60 ounces)
  • 1 can 98% fat-free cream of chicken soup
  • 2 tsp thyme
  • 1 tbsp poultry seasoning
  • Freshly ground pepper
  • Salt
  • 1/2-bag of a sturdy pasta, I used rotini (about 5 handfuls)
  • 3/4-carton sliced mushrooms

Directions

  • Brown chicken and remove from pan
  • Brown bacon
  • Add onion and bay leaf
  • Cook for about 5 minutes
  • Add carrots and garlic
  • Cook for about 5 minutes
  • Add celery
  • Cook for a few minutes
  • Add stock, cream of chicken soup, chicken, thyme, and poultry seasoning
  • Bring to a boil
  • Add pasta
  • Continue until pasta is 1/2-way done
  • Add mushrooms
  • Finish until pasta and mushrooms are tender (about 10 more minutes)

Enjoy!

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