With its stunning white cake topped with pineapple and mandarin oranges, this cake recipe is perfect for a special occasion.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 1 pot of soup |
Ingredients
- ¼ cup butter
- 1 large onion, chopped
- 3 russet potatoes, peeled and diced
- 3 skinless, boneless chicken breast halves, diced
- 8 cups water
- 2 cups frozen corn
- salt to taste
- ground black pepper to taste
- ½ cup milk, or to taste
- 4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped
Instructions
- Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
- Season soup with salt and pepper. Add milk and mozzarella cheese.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 254 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It didn’t have any special flavor characteristics.
After reading this recipe closely I decided to make one change from the start. I used chicken broth instead of water. I’m glad that I did because it added flavor but the soup was still bland. This needs more than just salt and pepper to season in my opinion. I ended up adding several different herbs and that helped a great deal. It didn’t have much eye appeal so I threw in a handful of frozen peas and carrot mixture for some color. I ended up making it work but as written this is extremely bland. Sorry.