Thanks for those who came to book club and shared a favorite recipe. Here is one of my absolute favorite fall recipes. It's Peter's mom's delicious trademark soup. MMMMMM. Tastes even better the second day after the flavors blend.
Chicken Artichoke Soup - Becky Ririe2 Large Chicken Breasts
1 medium onion
(simmer together in enough water to cover the chicken) then chop chicken into
bite size pieces.
In another soup pan add:
1/4 tsp garlic powder
1 can cream of celery soup.
1 can cream of chicken soup ( Campbells is great)
1 can unseasoned artichoke hearts
2 1/2 cups chicken stock from cooking the chicken
1/2 lb.mild mexican velveeta and 1/2 lb regular velveeta chopped into cubes
Cook at a low heat until ingredients blend. Be careful not to over heat or scorch this soup. It is very delicate.
Stir in chicken and onions. Taste to see if it needs any salt or pepper.
Serve with chopped green onions, cilantro, or chives on top with a small dallop of sour cream. If you don't have these a little sprinkle of paprika is pretty.
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