Total Steps
12
Ingredients
10
Tools Needed
2
Related Article
http://www.cookerati.com/roasted-apple-and-butternut-squash/Ingredients
- 3 tablespoons extra virgin olive oil
- 2 breasts skinless, boneless chicken breast
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 can niblet sweet corn
- 3 large potatoes, cubed
- 1 tablespoon paprika
- 2 cans Campbell cream soup (Cream Corn or Cream of Celery)
- taste salt and pepper
- 5 pieces crumbled bacon
Instructions
1
Step 1
Cube chicken into small pieces.
2
Step 2
until fully cooked
Saute chicken with the extra virgin olive oil in a large soup pot until fully cooked.
3
Step 3
When chicken is cooked, remove it and set aside.
4
Step 4
1 minute
Saute onions and celery for 1 minute.
5
Step 5
Add cubed potatoes and just enough water to cover all vegetables.
6
Step 6
10 minutes or until soft
Cook for 10 minutes or until potatoes are soft.
7
Step 7
Add paprika, salt, and pepper.
8
Step 8
Add cooked chicken pieces.
9
Step 9
Add the 2 cans of Campbell cream soup.
10
Step 10
Add can of corn, including all juices.
11
Step 11
20 minutes
Simmer on low for 20 minutes.
12
Step 12
When serving, sprinkle some crumbled bacon on top.
Tools & Equipment
soup pot
stirring spoon