I had high hopes this weekend of getting a lot of blog posts up, but as luck would have it, I didn't get any of them up. Instead I had a dinner party on Saturday and got a nasty cold on Sunday and didn't feel like doing much except laying around and dozing most of the day.
Today I felt so "blah" and stuffed up and achy, (and was tired of eating leftover Mexican food) that when my friend sent me this recipe for Souper Soup, I thought I'd have to try it.
It was hot, soothing, quick, easy and good! It was just the comfort food I needed.
Let me first show you these cute little fruit cups that you can make just in time for Halloween! For my dinner party on Saturday night I made Mexican food from scratch and I wanted fruit salad or something cool as a side dish, since sometimes the Mexican food is so spicy.
My friend Theresa brought these festive fruit filled fruit cups made from oranges.
I have previously blogged about all the Mexican dishes, and the fruit cups are pretty self-explanatory, so before I just keep rambling on in my NyQuil induced state, (head cold remember), let me give you this soup recipe, then I'm off to bed.
1 Tbsp extra virgin olive oil
1 lb. boneless chicken pieces, cut up
3 sliced carrots
1/2 cup celery
1/2 small chopped onion
2 cans (14 1/2 oz ) low sodium chicken broth
2 cups water
1 envelope Good Season Italian Salad Dressing Mix
1 cup uncooked bite-sized pasta
8 oz Velveeta Pasteurized Cheese
Cook and stir the chicken in hot oil in large saucepan until cooked through, drain.
Add vegetables; cook 3-5 minutes or until crisp tender, stirring occasionally.
Add chicken, broth, water and dressing mix. Bring to a boil.
Add pasta; cover. Simmer 10-12 minutes or until pasta is tender.
Add Velveeta, cook until melted.
I think the Italian dressing adds a little kick and the rest is just cheesy goodness.
I'm going to send this to Deb at Kahakai Kitchen for her Souper Sunday Round-up. Check out her site, she does an awesome round up every Sunday.