Makes 15 servings, 6 oz each.
Ingredients:
2 skinned boneless chicken breasts, baked & cubed
1 T butter
1 medium onion, diced
2 stalks celery, diced
200 g peeled potato, diced
1 T garlic
0.5 cup heavy (whipping) cream
5 cups boiling water
2 T chicken bouillon powder
1 cauliflower, cut into bite size florets
1 bunch fresh parsley, chopped finely
0.25 cup cornstarch mixed in 0.5 cup cold water
Instructions:
- Prepare the chicken breast. Set aside.
- Saute the onion, celery and garlic in butter over medium high heat till onion is translucent.
- Dissolve bouillon powder in boiling water in a large glass measuring cup to make chicken stock.
- Add chicken stock and heavy cream to sauteed veggies. Add potato and cauliflower.
- Bring to a boil on high, then set to low, and simmer till potato and cauliflower is tender and the soup has started to thicken.
- Add cornstarch water, simmer till thick. Add cooked chicken and parsley. Serve hot.
Plum Hill 