Here's the ingredients:
- Swede (my one and only garden contribution for this year)
- Chicken Stock
- Chicken Breast
There's no real method to this. I just chopped that little lot into bite sized pieces and slung it in the slow cooker for the day.
Then I put about half of it through the blender.
Here's the result, served with a fresh baked roll, well half of one because Little Miss has the other half.
I generally freeze my soups without any added water. Little Miss finds them easier to eat if they are thicker and they take up less space in the freezer. I add water "to taste" when I reheat the soup. I found this one tastes better with quite a bit of added water and loads of pepper.