{"id":6292,"date":"2021-02-24T11:22:20","date_gmt":"2021-02-24T16:22:20","guid":{"rendered":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/?p=6292"},"modified":"2025-04-24T16:21:20","modified_gmt":"2025-04-24T20:21:20","slug":"knr-p-272-tomato-basil-chicken-soup","status":"publish","type":"post","link":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/2021\/02\/knr-p-272-tomato-basil-chicken-soup\/","title":{"rendered":"KNR, p. 272 “Tomato Basil Chicken Soup”"},"content":{"rendered":"

\"\"<\/a>If there are no paragraph separations in this recipe, please double-click on the title to create a more readable version.<\/span><\/em><\/span><\/p>\n

We love all kinds of soups, but don\u2019t always have broth on hand to make the base for a hearty one. Here\u2019s a recipe that uses a can of soup from the grocery store shelf as the already flavored base, but becomes a filling meal for 3-4 when the other ingredients are added. The prep is simple – takes only ten minutes. Then depending on whether you have a cooked chicken on hand or uncooked chicken cutlets, use a crockpot or a large spaghetti pot, it will take anywhere from thirty minutes to two hours to cook.<\/span><\/p>\n

Chin Bawambi, a previous contributor to our recipes and an enthusiastic cook, often uses a crockpot and this recipe was devised with that in mind. The Kerrian kitchen doesn\u2019t have a crockpot, but we found that a spaghetti pot worked well for us. We just had to watch it and stir more frequently. He promises that no bodies wound up on the floor in his kitchen either, while he worked from home and created this delicious meal.<\/span><\/p>\n

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“Tomato Basil Chicken Soup”<\/div>\n
<\/div>\n
Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Chin Bawambi<\/span><\/div>\n
Prep time: