It’s funny what interesting recipes a person can come up with when they are low on cash and have to figure out a recipe from what they have in the refrigerator and cabinets.

My mother grew a garden full of zucchini this summer and gave a bunch of it to me. I used it for all kind of things but I finally started running out of things to cook with it so I came up with my own recipe one day. I looked around at what I had in the kitchen that would be good with it and came up with this recipe for what I called Creamy Chicken and Zucchini Soup. Here’s the recipe. If you like creamy soup and you like zucchini you will most likely like this soup.

Ingredients

• 2 medium zucchini
• 1 medium onion
• 2 boneless chicken breasts
• 1 15 oz can corn
• 1 32 oz box Swanson’s chicken broth
• 1 5 oz can milk
• 1 cup water
• ¼ pkg Velveeta cheese
• 1 tsp. Allspice
• 1 tsp. salt
• ½ tsp pepper
• Chicken rub
• 1 Tbsp Corn starch

Method

Cut zucchini in ¼ inch slices. Cut onion in medium size pieces. Put zucchini and onion in a large pot with chicken broth and one cup of water. Stir 1 Tbsp corn starch in a cup of cold water then pour into soup to thicken slightly. Add can milk, salt, pepper and allspice. Bring to a boil then turn down to medium and simmer.

While that is simmering cut Chicken into small pieces and sauté in a dab of cooking oil. Sprinkle with chicken rub and sauté until chicken is no longer pink.

Add chicken to soup. Cut up Velveeta in small pieces and add to soup. When Velveeta is melted it is ready to eat.

If you enjoy gardening and you know how to can things, you can do what my mother did and grow a bunch of zucchini and can it for winter time. Because everyone knows soup is always better in the winter time.