Creamy Chicken Soup with Dill and My Artistic Contribution to the Neighborhood

Creamy Chicken Soup with Dill and My Artistic Contribution to the Neighborhood

After seeing all of my talented neighbors, I decided I wanted to get in on the creative action.  My talents, however, have always been in the performing arts – playing flute, dancing, twirling baton.  Whenever I make something with my hands, it is usually a craft and I am following someone else’s pattern or idea. I decided that I need to have a visual art, too, just like my neighbors.  But what should I do?  Pottery has been taken by Andrea and weaving is taken by Denise, and glass fusion is taken by Gail.  I needed to find an original art form of my own.  I went out to do some yard work while I pondered what my contribution to the world of art would be.

First, I blew the leaves off the driveway.

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Still thinking….

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Then, I relocated some pumpkins.  Still thinking…

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And finally, I started mowing the lawn in the back yard to get rid of more leaves.  The monotony of mowing really gave me time to think about what new artistic endeavor I could undertake.  Then as I began to cut my backyard I knew I had a contribution for the art world – Julie ‘s Yard Art!     I zigged and zagged and before you knew it, I had a masterpiece.  What do you think?  A turkey just in time for Thanksgiving.

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After all that hard work, I came for some delicious soup.  Talent like that can really exhaust you.

This soup is guaranteed to get your creative thoughts flowing, too!

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Creamy Chicken Soup with Dill

2 + 2 tablespoons butter

1 medium onion, chopped

3 carrots, 2 sliced and one shredded

2 stalks celery, chopped fine

1 cup corn

1 tablespoon dried dillweed

1/3 cup all-purpose flour

6 cups chicken broth

8 ounces cooked chicken, chopped

2 cups dry pasta, (6 ounces) cooked according to package directions

1/2 cup half and half

salt and pepper to taste

Place 2 tablespoons butter in a heavy stock pot.  Cook onions, carrots, and celery over medium heat until they begin to soften, about 5 minutes.  Add the corn, and dill weed, and mix together. Add 2 more tablespoons butter, stir gently to melt so as not to break apart the carrot slices.  Stir in the flour.  Slowly pour in the chicken broth and stir until smooth.  Add the chicken and simmer for about 20 minutes.  Add the pasta and cook an additional 5 minutes.  Reduce heat and stir in the half and half.  Do not return to a boil.  Makes 8 1-1/4 cup servings.  Approximately 250 calories per serving.

Caution:  Some of the canned corn nowadays is featured as “crisp.”  It was a little disconcerting to have this nice creamy soup with crunchy corn.  Choose your corn wisely or leave it out altogether.

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2 Responses to Creamy Chicken Soup with Dill and My Artistic Contribution to the Neighborhood

  1. Anonymous November 15, 2016 at 7:15 am #

    I think I’ll try this very soon…

  2. Brenda Scruggs November 15, 2016 at 9:06 am #

    Love your blogs. Best feature: if you post a recipe you have prepared it. Brenda Scruggs.

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