8 cups chicken stock
2 potatos (diced)
2-3 carrots
1/4 cup cornbread muffin mix
1/2 cup milk
1 cup frozen corn
shredded chicken
Add potatoes and carrots to chicken stock and simmer until cooked (15 mins), dissolve cornbread muffin mix in milk, add to soup and simmer ~10 mins to thicken, add chicken and corn, serve when chicken and corn are warm.
Adapted from Cooks Country
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