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Every Spring there is a Fine Arts Retreat at Samish Island Campgrounds. I have attended the past 7 out of 8 of them with plans to go to my 8th one in April. Occasionally, the retreat offers a cooking class. At one of the earlier Fine Arts Retreats that I attended the cooking class was focused on soups. The teacher showed us all the available ingredients and then all the class participants were able to make a soup of their choice using whatever available ingredients we wanted to use. The soup was to be served that night to the campers for dinner. Well, this soup was my creation! Enjoy!
Ingredients:
4 Chicken Breasts
20 Baby Red Potatoes
10 Cups Chicken Broth
1/8 Cups fresh dill, chopped
2 Carrots
4 Cups Shredded Cheddar Cheese
Olive Oil
Black Pepper
Garlic Powder
Onion Powder
Salt
Directions:
Shred the potatoes.
Put broth in pan on medium heat and add the potatoes.
Cut chicken in cubes and sautee them in butter until no longer pink in the middle and then add the chicken to the soup.
Slice the carrots into slices and sautee in oil and crushed garlic and then add to soup.
Add the spices (except the dill) to the soup.
20 minutes before serving add the cheddar cheese and dill.
Serves about 10.
The great thing about soup is that it is so easy to take any recipe and make it your own. Looking back, I definitely would have added mushrooms to this. You can choose to dice instead of shred the potatoes. You can choose to peel all the skin off the potatoes, only off half of the potato (my preference), or peel it all off. You can also choose to use shredded chicken instead of cubed. You can take a leftover roasted chicken and use it for the soup. You can add as much or as little of the spices you wish as well as omitting some and/or adding your own!
Let the experimenting begin!!!
