A very rich soup, using precooked chicken and dried hasbrowns (the kind in the little "milk" carton). Add cooked, crumbled bacon as a garnish, if desired.
prep time10 Min
cook time1 Hr 15 Min
yellow onion, chopped
carrots, peeled and diced
garlic, finely minced
(4.2 oz) hungry jack hashbrowns (dried)
all purpose flour
sharp cheddar cheese, shredded
cooked chicken, cubed
salt and pepper, to taste
minced chives, for garnish
How To Make
Heat oil in soup pot over medium-high heat and saute the celery, onion and carrots until just softenend, about 5 minutes. Stir in garlic and cook another minute, being careful not to let garlic brown.
Add broth and bring to a boil, then cover and simmer for 30 minutes. Add the dried hashbrowns and simmer another 30 minutes. Stir in the cooked chicken.
Melt butter in a small saucepan and whisk in flour, stirring constantly for 2 minutes. Add heavy cream and whisk until it comes to a boil and thickens (will be very thick).
Whisk the cream sauce into the soup mixture until incorporated. Stir in cheese until melted. Add salt and pepper, if needed.
Ladle into bowls and garnish with chives.
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