CREAM OF CHICKEN SOUP

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CREAM OF CHICKEN SOUP

Photography by Barry Frankel
Recipe Adapted from edible Hawaiian Islands
Ok, we know what you’re thinking – Really? Canned soup? – but imagine a natural disaster, days on end without electricity or running water, you need to feed your family 3+ meals a day and you’ve run out of creative ideas. Planning ahead to ensure your family is fed and nourished is probably the most important job other than keeping them safe. Step up and think ahead now – you can thank us later.
Course: Soup
Servings: 4 People

Equipment

  • Pot

Ingredients

  • 2 15 oz. Cans Cream of Chicken Soup
  • 2 15 oz. Coconut Milk
  • 2 5 oz. Cans Chopped Chicken
  • 2 15 oz. Cans Diced Potatoes
  • 1 2 oz. Can Diced Green Chilies
  • 1 15 oz. Can Corn
  • 1 5 oz. Can Peas
  • ¼ Cup Fried Onions
  • Fresh Peppers

Instructions

  • Open all canned goods and heat gently just until warmed. 
  • Top with pepper and fried onions just before serving.

Notes

*Tip: Wipe clean the tops of all canned goods before opening.*