I ran across the recipe for “Paige’s Chicken Soup” over the weekend. I hadn’t seen it in several years, but when I pulled out a cookbook the yellow, lined paper with the handwritten recipe fluttered to the kitchen floor.
It’s starting to feel like soup weather, so enjoy!
Paige’s Chicken Soup (Double Order)
2 cans Cream of Potato Soup
2 or 3 cans of Veg-All
4-6 ounces of Velveeta
1 1/2 cups of milk
1 1/2 cups of whipping cream
3 cooked, shredded chicken breasts
salt and pepper to taste
1/2 cup onion (optional)
Directions: Add ingredients together and simmer in a large pot (or slow cooker) until Velveeta is melted and soup is heated throughout. Make sure it doesn’t burn!
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