I didn’t take a picture. I really should have, too, because it was a work of art. My latest invention, Creamy Chicken with Kale Soup.
(The picture below is from the internet but it kind of looked like mine, only I had more kale.)
I didn’t know I would be making it until around 5 o’clock last night when I went out to the kitchen to begin dinner preparations. All I knew was that whatever I came up with, it had to include the leftover chicken meat from our Roasted (Milk-Bath) Chicken that I made for Christmas dinner. (That is a whole ‘nuther blog and just FYI, it came out great)
So back to the chicken soup. I’m sure every last one of you readers has your own recipe for this dish. I mean, unless you are vegan or something and don’t eat chicken. However, most of my soup wasn’t chicken and I really am not sure it wouldn’t be just as good without the chicken in it, if needs must. But we DO eat meat and we do love chicken.
I will call this my Sandra Lee Semi-Homemade Creamy Chicken with Kale Soup recipe. Because I used two cans of something and the rest was all my own.
Creamy Chicken with Kale Soup
1 can Progresso Traditional Home-Style Chicken soup,
(19 oz. size)
1 can generic (store brand) Chicken with Rice condensed soup (10.5 oz)
I put those two cans of soup into my pot (which is new! Santa Paul gave it to me for Xmas and I love it). To this I added:
1 cup buttermilk + 1/2 cup 1% milk (plain milk would be fine)
1 cup cut up cooked chicken white meat
1 cup frozen peas
2 cups chopped up fresh kale
Heat that all up til simmering and turn way down on low.
To that I added some:
Madras and regular curry powder, some of each
Fox Point herb mixture from Penzey’s
I’m guessing but that was about a good tablespoon of the above, except a little less pepper.
The turmeric made the soup turn a brilliant yellow/orange color, which is what I wanted. It’s more of a creamed soup really, with the buttermilk/milk added, but it was a great color with the turmeric and curry powder.
About 10 minutes before I served it, I added the 2 cups of chopped kale. Just so that would cook slightly but not overly so.
The two cans of soup I used had other stuff in them like tiny carrots, some rice, some little pearls of pasta things, so that gave it quite a lot of bulk, too.
I really, really, REALLY wish I’d taken a photograph. Next time I make this, I promise to do that. It was so beautiful.
But the best part was that it was TO-DIE-FOR-yumilicious. Wow. Paul loved it and so did I.
I know the canned soups contain sodium etc., and you can get the same things that are either low- or no-salt I think, but these were what I had in my pantry. And I added no other salt at all and the soup was not salty tasting at all.
We each had a nice size bowl of this soup for supper last night with nothing else and wow, it filled us both up to the brim. I would have liked some homemade cornbread, but we didn’t need it, honestly. Oh, and I have a great recipe for cornbread that I made up the other night when I made homemade chili, but that was all gone before yesterday. I will post those two recipes at another time because they both exceeded my expectations.
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As it’s the last week of the year, and New Year’s resolution time is fast approaching, I will be making one, as I always do, but hopefully this time I’ll follow through on it, unlike past years…
So, cheers for the end of The Holidays!
Bex & Co.
It’s in every one of us to be wise;
Find your heart, open up both your eyes.
We can all know every thing without ever knowing why.
It’s in every one of us, by and bye.
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