Avery's Easy Cheddar Soup

A congrats to MLK's own Cleo Coyle for the release of HOLIDAY GRIND in paperback! It’s a wonderful book, everybody—and you’ll love the recipes in the back. Pick up a copy for the holidays! Yourself...a friend...a gift.

And don't forget to enter MLK's Krista Davis's COOKIE CONTEST. [See link on right.]

And now to our regular programming... :}

[Don't we have a lot of fun, diverse activity on this blog?]

My husband and I were lucky enough to go on a vacation recently.

I had been running so fast and so long to launch The Long Quiche Goodbye,

(and move to another state) that I'd forgotten how to breathe and smell the roses along the way. [Or in this case plumeria.]

Yes, he took me to one of our favorite places in Hawaii, and we swam in the ocean, golfed, and watched sunsets, READ!!!! Lucky lucky me. [Also luckily we had some discount coupons and mileage racked up. Major cost savers.]

Anyway...

it was heaven.

When I got home, (as you all know when you get home from a vacation), I met a MOUNTAIN of mail, laundry, chores, and (in this fast-paced world) email. In a nanosecond, I was back to not breathing. So I decided we had to have an easy easy easy dinner. One of my favorites is soup. With everything in it. This one was inspired by one of my Facebook pals: Diane Davis.

All it takes is mushroom soup (I use a gluten-free brand), cheddar, broccoli and chicken. A little spice and a little love and it's ready to go in minutes! [If the chicken is cooked ahead. Sometimes I'll make chicken breast ahead, dice it and freeze it.]

And this soup so tasty.

So if you're at all like me and going at a rat-race pace, please remember to breathe, take it easy when you can, smell the roses or whatever might be blooming in your yard or house...

and enjoy life one moment at a time.

EASY MUSHROOM CHEDDAR SOUP

Ingredients:

(Serves 2)

1 16 oz. carton your favorite mushroom soup

1 cup chicken breast, cooked and diced

1 cup broccoli, diced

1 cup white cheddar, shredded

1 teaspoon paprika

1 teaspoon salt

1 teaspoon white pepper

6 crustini toasts for decoration

Directions:

Cook chicken breast in oven, wrapped in foil, for 45 minutes. Remove and cool, then dice. [This can be made days ahead. If frozen, thaw to room temperature.]

In saucepan, bring 6 cups of water with 1 teaspoon salt to boil. Dice the broccoli and toss into boiling water. Cover and cook 3 minutes. Pour off water and replace lid for 3 minutes. Drain broccoli again. Set aside.

In a large saucepan, pour in mushroom soup. Bring to gentle boil, turn down to simmer. Add chicken and broccoli to the pot. Cook 3-5 minutes until ingredients are hot. Add the white cheddar and seasonings. Stir until incorporated.

Pour into individual soup bowls. Garnish with paprika.

Serve hot with crustini or crackers.

Enjoy!

So what is your all-time favorite way to relax??

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If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.