4 slices of bacon
1 lb boneless chicken breasts, cubed
½ onion, chopped
1 cup diced green or red pepper
6 cups water
3 tbsp chicken bouillon
3 potatoes, scrubbed and cut in 1/2" cubes
2 ¼ cups frozen corn
1 cup shredded cheddar cheese
¼ tsp pepper
1 tsp garlic salt
2 cups milk or non-dairy substitute
1
In a medium frying pan, cook bacon over medium high heat until crisp. Remove bacon; crumble and set aside. Add the chicken, onion, and bell pepper to pan drippings. Sautee 5 min.
2
In a large soup pot, combine water, bouillon, and potatoes. Add chicken, onion, and bell pepper to the soup pot. Bring to a boil over medium high heat. Cover, reduce heat, and simmer for 20 minutes (until potatoes are tender). Add corn and stir well.
3
Mix Eating Gluten Free All-Purpose Flour and milk together, stirring with a whisk until blended. Stir into the soup. Bring to a boil over medium heat. Reduce heat slightly and simmer until thick. Stir in cheese, bacon, pepper, and garlic salt.
CategorySoup & Salad
Ingredients
4 slices of bacon
1 lb boneless chicken breasts, cubed
½ onion, chopped
1 cup diced green or red pepper
6 cups water
3 tbsp chicken bouillon
3 potatoes, scrubbed and cut in 1/2" cubes
2 ¼ cups frozen corn
1 cup shredded cheddar cheese
¼ tsp pepper
1 tsp garlic salt
2 cups milk or non-dairy substitute
