This is a "back of the soup can" kind of recipe from my childhood. Over the years I've made changes...mostly because I've learned to cook. But I've included the original ingredients for those who prefer the simpler one.
Cream of chicken soup - 2 cans or a quart of your own recipe.
Chicken noodle soup - 2 cans or a quart of your own stock or a carton of prepared stock and some leftover chicken; you can add leftover rice or pasta too if you don't use canned soup
Green beans - 1 can French style or 2 cups of fresh, blanched and then sauteed in butter, salt, pepper
Yellow onion - 1, chopped
Ham - 1 large steak, cubed or 2 cups leftover from a baked ham
2 cups milk and 2 cups half and half; eliminate the half and half if you're using homemade cream of chicken soup
Bacon - 3 strips, chopped
Olive oil - 1 Tbsp
White wine, preferably dry, 1/4 cup
Dried Rosemary and Thyme
Warm olive oil in heavy stockpot over medium heat. Add chopped bacon. Cook until browned. Add onions along with 1/2 tsp salt. Cook until translucent. Add ham cubes. Cook until just starting to brown. Add 1/4 cup white wine. Increase heat and cook, stirring often to scrape up any browned bits, for 3 minutes.
Add cream of chicken soup (or substitute), stir until incorporated. Add chicken noodle soup (or substitute). Stir well. Add milk and half and half (if using). Stir and heat for 3 minutes. Add dried herbs,stir and heat until just starting to boil. Add additional chicken stock if too thick.
This soup does not freeze well but will keep in the refrigerator for about a week. Enjoy it with some fresh buttered bread.
Although I made it using canned soup and beans for a long time...the addition of homemade ingredients is so much better. Also the addition of white wine and a little stock at the end (if it's too thick) add a real depth of flavor.
Experiment and let me know your thoughts...I'm always looking to improve upon family recipes.
No comments:
Post a Comment