Jan. 23rd, 2012

cifarelli: (Ember)
This past week's new crock pot recipe was Creamy Chicken, which really should have been described as "Creamy Chicken Soup" instead. The basic recipe called for 3 chicken breasts, chopped onion, (not nearly enough) mushrooms, 2 cans of cream of chicken soup (undiluted) and 14 1/2 oz of chicken broth (which I upped to 2 cups, since it seemed silly to keep the ounce and a half that would have been left in the box if I had only used the recommended 14 1/2 oz). It DID say you could add cubed processed cheese spread (i.e. Velveeta) to it if you wanted to, and I assume that would have thickened it....but not being a cheese fan and the fact that anything called "processed cheese spread" just sounds repulsive to me, I opted not to. I cooked some rice instead and put that in our bowls with the soup.

The chicken breasts cooked enough to be falling apart with only minor help from a knife, so it was a reasonably good chicken soup. We added pepper after it was done (the recipe called for salt & pepper to taste; we opted not to add salt since there was plenty in the cream of chicken soup already), but it still seemed a bit bland to my taste. Can anyone suggest some additional spices to add next time? I'm not experienced enough with going "off-recipe" to really know what would go well in a "creamy" chicken soup.


cifarelli: (Default)

March 2013

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