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Skinny Cooks

3 cups chicken stock/broth Medium onion, chopped 2 carrots, chopped 2 ribs of celery, chopped 2 or 3 potatoes peeled and cut into dice 1 cup of frozen peas, thawed 1 cup frozen whole kernel corn, thawed 3 boneless, skinless chicken breasts halves, pre-cooked and cubed 1 can (45 ounces) Golden Cream of Chicken soup Shredded cheddar cheese, stirred in (optional) 1 tablespoon of hot sauce, or 2 or 3 teaspoons of crushed red pepper flakes (optional)

Use a sizable stockpot and add the ingredients from the chicken stock through the potato dice to the pot, and sauté until the veggies become soft. Next, stir the peas and corn into the items in the pot and sauté 5 minutes at medium heat. Add the pre-cooked chicken breast pieces cubed and stir in. Sauté another 10-15 minutes. Now it’s time to add the chicken soup and stir. Keep the heat low or medium so it doesn’t scorch. Sauté the ingredients for maybe 20 minutes. If you’re adding the shredded cheddar or the hot sauce or pepper flakes, now is the time to do it. Sauté and stir until the cheese melts and blends in. There – you have a guaranteed feel-better comfort soup. You can also use this as gravy over biscuits or toast. I’ve made this using other kinds of pre-cooked meat such as pork loin cut into pieces and dried beef. Hot dogs, bratwursts and knockwursts can be used, as well. This should give you your strength back, so you can get going at top speed again. Readers with questions or comments for Dave Kessler may write to him in care of this publication.