My Chicken Vegetable Soup

I have dedicated this blog to my love of baking and introducing you to the world of some very creative bakers and people with a love desserts and their amazing creations. I love using my blog to share my love of baking and the recipes I create. I thought I would share with you one of my favorite recipes that I go to when it's cold and rainy out and I want a big bowl of warm soup. During my time culinary school days we made some really great soups and I learned a lot from the recipes I prepared for service that day. This soup I had learned how to make from my grandma years before but going to Culinary school helped me "tweak" it and refine the flavor.

Chicken Vegetable Soup
2 boneless, skinless chicken breasts, cut into 2in cubes
4 stalks of celery, chopped
1 onion, chopped fine
3 carrots, chopped 1/4 dice
2 cloves garlic, sliced thin
4 Tablespoons Butter
6 or so cups of water or stock
sea salt/pepper

Add onions, celery,garlic and butter to the hot pot, cook till translucent.
add carrots.
Add water or stock
let it all come to a boil and add chicken
salt and pepper to taste

I let it come to a boil then add chicken, turn down to let simmer till chicken is done.
check after 1hr.taste to see if you need more salt and pepper.

Feel free to add a variety of veggies to this soup, I just wanted something simple the day I made this, but be creative!

I hope you have enjoyed my little break for all the goodies, because a girls gotta eat,it's so good!!

The Pastry Diva

Baked Potato Soup!

Now that we are at the start of Winter and a new year, I thought I would post a warm and cozy soup recipe to warm up those winter nights. The ingrenience may be in your pantry right now and you can make this tonight!
ENJOY!!

Ingredients
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
Directions
1.Microwave potatoes until done.
2.While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3.Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.