After dinner & dessert, we sat and watched Bridesmaids. It was my first time seeing it & I thought it was hilarious! Wedding planning can definitely bring out a whole new side of people! I’m off to enjoy the rest of my weekend 🙂
Creamy Onion & Chicken Soup
Note: I made this in the slow cooker, so that’s how I will post the recipe, but it can easily be made on the stove.
- 2 T olive oil
- 2 pounds onions; cut into 1/2 in dice
- 3/4 cup dry white wine
- 5 cups gluten-free vegetable broth or chicken broth (I used veggie)
- 1 lb boiling potatoes (like golden) peeled and shredded
- 1 t kosher salt
- 1/4 ground black pepper
- 3/4 dried dill weed
- 1/4 t dried thyme
- 4 ounces cream cheese, softened
- 1 cup low-fat milk (I went with almond milk)
- 4 boneless/skinless chicken breasts cut up into bite size pieces
Heat the oil in a large skillet over medium heat. Add the onions and saute until lightly browned (about 5 minutes). Make sure to stir often so they don’t brown & cook evenly. Add the wine and boil for about 3 minutes. Meanwhile, bring the broth of your choice to a boil in a medium saucepan. Stir in the potatoes and return to a boil. Transfer the broth & potato mixture and the cooked onion to a 5 to 6 quart slow cooker. Next, cook the chicken in the same skillet you cooked the onions in. Make sure to cook until lightly brown on the outside. Add into the slow cooker. Stir in the salt, pepper, dill, and thyme. Cover and cook for about 3-4 hours on high or 6 to 8 hours on low. At the last 15 minutes before the soup is done cooking, whisk together the cream cheese and 1/4 cup of milk in a small bowl until thoroughly combined. Whisk in the remaining 3/4 cup milk until the mixture is smooth. Stir into the soup and heat through on low for about 15 minutes. Enjoy! I added a little bit more dill at the end to taste.