Hi friends! I have another amazing recipe to share with you—this recipe came from my friend and our amazing Foods teacher. She shared with me that this was also her mom’s recipe, so its even more special :)

I made this a while back for my Scrapbook the Day Away event and all the ladies loved it. My kids finished off the rest and have been asking me to make it again.

This recipe makes 4 servings—I tripled it to serve to a group (with some leftovers).

Ingredients:

2 tsp oil

500 ml chicken stock

1/4 cup diced onion

1/4 cup diced carrot

1/4 diced celery

4 potatoes, peeled and cubed to medium diced (I used yellow in my batch)

1 chicken breast

2 tbsp fresh dill (or more if you are a dill lover like me)

100 ml milk

150 ml heavy cream (you can use all cream if you like)

1 tsp seasoning salt

1/2 tsp pepper

Directions:

Peel and cut potato to a medium dice (suitable for soup!). Cover with water until ready to use
Cut chicken into small bite size pieces (soup friendly). Cut the veggies to a small dice. Finely chop the dill
In a large pot, heat oil. Add chicken and sauté until browned. Season with the seasoning salt and pepper
Add the carrots, celery and onion. Sauté until soft about 3-4 minutes
Add the chicken stock and potatoes. Cover and simmer until the potatoes are tender, about 15-20 min
Add the milk, cream and dill. Bring to a boil and taste. Adjust seasonings as necessary
Serve with yummy bread and feel awesome!

I am counting this as ‘try a new recipe’ once a week for my 50 Things to Do When I am 50 list—if you have awesome recipes your family loves, please share them with me!