I am so excited! I have concocted a new recipe and I think it is really good! Becca and Rod think so, too. Rod and I ate at Sweet Tomatoes a few weeks ago and they had this wonderful, savory soup. The called it Chicken Dijon. I totally analyzed what was in it as I enjoyed two steaming cups full. I decided to try to replicate it at home. We all think my recipe is better!Chicken Dijon Soup ala Grammy 3 chicken breasts, cooked 3 cans chicken broth 1 butter nut squashed, peeled and cubed (about 1/2 inch cubes) 3 stalks celery, chopped 1 onion, chopped, 1/2 cup roasted red peppers (I used the kind from a jar) 3 T Dijon Mustard salt and pepper to taste Lawry's Perfect Blend Seasoning and Rub for Chicken & Poultry
Put half the squash in a steamer and steam until very soft. Meanwhile:
You can plan ahead and cook and shred your chicken in the crock pot, or boil it. Tonight I cubed it and browned it in the bottom of the soup pot. I used my favorite chicken seasoning (the Lawry's listed above) as well as salt and pepper to season the chicken while cooking it. Once the meat is done, add the vegetables and saute. Add 1 can of the chicken broth and the mustard; bring to a gentle boil. Simmer for a few minutes. While simmering, take the steamed squash and mash it with a hand held blender. Add the other cans of chicken broth, the mashed squash, and bring to gentle simmer. Serve with your favorite bread. YUM!!!