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Saturday, February 6, 2010

Cream of Chicken Soup

*3.5 oz chicken raw. ( then cook)
*3.5 oz celery
*2 cups of chicken broth (the water you boil your chicken in)
*3 Gloves of Garlic
* 1T dehydrated mined onion
*1/2t parsley
*1/2t basil
*ground white pepper ( to taste)
*salt (to taste)
1)Preheat saucepan over MED-HI heat
2)Add water, celery, and chicken to pan. 
3)Bring to a boil. 
4)Cook chicken until almost done.
5)In food processor combine all remaining ingredients as well as the chicken and pulse until reaches desired consistency.
6)Continue boiling celery.
7)Pour back into saucepan and bring to a boil
8)Reduce heat to simmer, cover and heat 20-30 min
Note: I added more water when I returned all the ingredients back to the pan.

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