1 yellow onion, chopped
enough apple juice to cover the chicken in a sauce pan
Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth
Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Serve with bread. We love this soup in the cold months!
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