Warm, hearty, soup for a chilly Autumn night.

I actually made this today for tomorrow’s lunch, but I “taste-tested” so I know it is good. 😉  I let it cool and I put it in the refrigerator so it will be waiting for me when the kids announce they are hungry tomorrow around lunch time-ish.  The nice thing about soups like this is that they reheat really well. You could also double up the batch and use it in your lunches throughout the week if you want. It takes less than a half hour to make and it only uses a handful of ingredients. Your kids would probably enjoy helping shred the chicken if you wanted them to! 🙂

Here is what you need:

1 lb. boneless, skinless chicken breast
1 c. frozen corn kernels1 (32 oz.) box reduced-sodium chicken broth
1/2 c. chopped green pepper
1 1/4 instant mashed potato flakes (or one pouch)
1 cup milk
Salt
Pepper
Crushed red pepper (opt.)

Here is what you do:

Put chicken, corn, and broth in a large pot. Bring to boil.

Cover and allow to cook until the chicken is no longer pink on the inside, about 12-20 minutes depending on the thickness of your chicken. Check to make sure that the chicken is cooked in the middle by cutting a slit in the thickest part of the meat. (I had a very thick piece of meat so I had to check a couple of times before it was done all the way)

Once the chicken is cooked transfer the chicken to a bowl.

Add the bell pepper, milk, and potato flakes to the broth and allow to cook for about 10 minutes, or until the soup is thickened.

Meanwhile, using two forks, shred the chicken in the bowl.

Add the chicken to the pot of soup and mix well. Sprinkle a little crushed red pepper flake, salt, and pepper on top in each bowl, if desired.

Makes 4 generous servings!

This recipe was adapted from a recipe in my “Fast & Healthy” magazine.