Soup-er Stars!

As I have mentioned previously, my best friend Michelle & I are trying to get together and make it appoint to try out new soup recipes - due to her fear of making soup. A couple of weeks ago we got together to do this and she picked out a chicken noodle soup recipe from the "Soup Bowl" cookbook I gave her for her bridal shower this past summer.

She figured we should try a simple, go-to recipe out of the book first. So chicken noodle it was! This recipe called for us to make our own soup stock, which I was leery about, since while I have no fear of making soup - I've never made my own stock. After our night of soup merriment I discovered that not only was making your own soup stock easy, but it was super tasty too!

So armed with my soup stock making savvy, I made the below recipe which called for canned chicken broth. I, however, walked on the wild side and used the bones from a whole chicken I'd made earlier in the week to bust out some very tasty chicken stock instead. The result I think was a much more robust soup than this original recipe would have yielded.

By the way, I got this recipe from a co-worker and it was delicious and obviously easy. I diced up some carrots and celery and threw that in there as well. Basically this soup was a great twist on a typical chicken soup! The corn flavor is just a delicious addition!



PREMIUM® Chicken Corn Chowder
(from NabiscoWorld.com)

1 medium onion, chopped
1 medium red pepper, chopped
1 lb. boneless skinless chicken breasts, cubed
2 cans (14-1/2 oz. each) chicken broth
1 can (14-3/4 oz.) cream-style corn

Spray large nonstick skillet with cooking spray. Add onion; cook and stir 5 minutes. Add peppers; cook and stir an additional 3 to 5 minutes or until vegetables are crisp-tender. Add chicken; cook 6 to 8 minutes or until cooked through, stirring frequently.

Add broth and corn; cover. Reduce heat to medium-low; simmer 25 minutes.
Serve with crackers.