Time to begin the posts of new soup/stew recipes! This one is a favorite! 2 boneless/skinless chicken breasts-baked and cut into small cubes. 1-1/4 cups low sodium chicken broth, 1 cup light cream, 1 teaspoon corn starch, 1/2 onion diced super finely, one stalk celery diced finely, 1 cup cooked kernel corn, s & p to taste.
Add all ingredients into a lidded soup pot/dutch oven, cook on low 20 minutes. Serve piping hot. Wonderful with croutons, crackers or bread slices.
Cheryl “Cheffie Cooks” Wsier.
The Wiser Cook.