- cream of chicken
- Stove top stuffing mix and seasoning packet
- Salt and pepper
- extra virgin olive oil
- chopped garlic
- sliced shallots
- chopped tomatoes
- Freshly chopped parsley or Parmesan for garnish.
- Salt and black pepper
- minced garlic
- coarse fresh bread crumbs
Cocoabliss tip: It’s really messy to purée in a blender or food processor. Reverse the process with an immersion blender: Take out what you don’t want to purée and keep chunky and buzz the rest with your stick right in the crock-pot. Then put the reserved chunks back in. Could also be nice with other cheeses, e.g. gouda with cumin, mozza, etc. Would be nice with broccoli, peas, lentils, etc. Subsitute part of potatoes for cauliflower or old bread. Modify spices. Use back bacon, leftover sausage or sandwich meat instead of bacon. Use white wine for part of water or stock. Throw in corn instead of cheese for a potato/corn chowder….. possibilities are endless!
- butter
- all-purpose flour
- water
- salt and pepper to taste
- chicken stock
- bay leaf
- shredded Cheddar cheese
O’Charley’s Version
- red potatoes
- flour
- half-and-half
- hot pepper sauce
Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer
POINTS® Value: 2
Level of Difficulty: Easy
- fat-free chicken broth
- dried thyme
- fat-free sour cream
- fat-free skim milk
- table salt
- black pepper
- chicken broth
- dried oregano
- dried basil
- sour cream
- salsa
- monterey jack cheese
- tortilla chips
- dry red wine
- red-wine vinegar
- Dijon-style mustard
- large egg
- all-purpose flour
- salt
- vegetable oil for frying the chicken
- olive or groundnut oil
- dried thyme
- 150ml/1/4pt red wine
- 150ml/1/4pt vegetable stock
- 100g/4oz chestnut purée
- 75g/3oz wholemeal breadcrumbs
- brandy
- 10-15ml/2-3 tsp soy sauce
- salt and freshly ground black pepper