Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Tuesday, March 27, 2012

Hash Browns/Broccoli Cheese'y Chicken Soup

After not having built a fire to warm the house in over a week, today's fire warmed things up to 'cozy' in no time!  And,...

Because I had some beautiful clumps of broccoli here, 
I made a second soup with it today (this, for the freezer)...

There's a package of hash brown potatoes in here?   
THAT'S different!  

  • 6 cups water
  • 2 lb. package frozen shredded hash brown potatoes
  • 1  large head of broccoli, OR a 16 oz. package frozen California blend vegetables (broccoli, cauliflower, carrots)
  • 4 teaspoons chicken soup starter (or bouillon granules)
  • 1 cup cooked/cubed chicken pieces (optional)
  • 1 pound process cheese (Velveeta), cubed
  • 2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted.
  • 1 cup milk
  1. In a large kettle, bring water to a boil.  Add frozen hash browns, trimmed/cut broccoli pieces (OR vegetable blend) and soup starter (or bouillon).   Continue heating until this reaches a full boil.
  2. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.  
  3. Stir in the cooked/cubed chicken (optional).
  4. Stir in cheese, soup and milk; cook and stir until cheese is melted.
  5. Serve immediately, or cool and freeze for up to 3 months in an airtight container.
Number of servings:  6

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