Monday, October 25, 2010

Souper Soup



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. 






Souper Soup

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.
Serve.



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.

8 comments:

Brenda said...

Debbie, you had me at Velveeta cheese! Yum! I bet this would be perfect for those days you feel like crap and even days you don't! I've bookmarked this. I can't get past all that gooey cheese, I have to make this, lol! Hope you're feeling better.....

MM said...

Cute fruit cups!

Sorry you aren't feeling well. Hope you're back up-n-at-em soon.

Normally I don't like chicken soup because it's too thin and brothy for my taste. But this one looks thicker than usual and creamy from the cheese. The dressing is an interesting addition (I mean interesting in a good way!).

girlichef said...

Oh, cheesy and inviting...sounds delicious, Deb :)

bermudaonion said...

I hope you feel better. The fruit cups are adorable!

Karen said...

Cute pumpkins! Is that chile verde on that plate? It's my 2nd all-time favorite mex food. I think I remember seeing the corn recipe before and are those your refried beans? Looks yummy. I'm going to have to cook up some mex food pretty quick! Oh, and the soup looks good, too! Everytime I hear Velveeta, it reminds me... when I was a kid, I told my sisters that when I grew up and had a daughter, I was going to name her Velveeta. LOL I'm pretty sure Cameo is glad I changed my mind.

Sheila (Bookjourney) said...

The soup looks so yummy! I think I may need to make this ;)

MM said...

I tagged you in a "get to know you" blogging game. If you feel like playing, stop by for your questions!
http://msenplace.blogspot.com/2010/10/pumpkin-ribbon-bread-and-other.html

Debinhawaii said...

Ah, this looks so ultra-cheesy and yummy too! It would cure me. ;-) Thanks for sending it to Souper Sundays. Love those little pumpkins too.

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