Stormy's Cream of Chicken Soup

I love to cook, when I have the metaphorical Spoons to do so. It's an exciting (and stressful) art form, and I love experimenting. Especially since my household is hella broke so there are usually a few hungry days in-between paychecks, more often than not, when we've used nearly everything in the kitchen but can't afford more yet.

As daunting and exhausting as an empty kitchen can be, I see it as a welcome challenge (half the time, anyway, as long as we have some sort of food building blocks that I can work with). So here is today's concoction (I found it to be delicious, but let me know what you think if you try it! 💙💙):

Stormy's Cream of Chicken Soup:

Serves 1-2 people.

Ingredients:

• 1 regular size can of cream of chicken soup

• 1 can of cold water

• Half can of milk (2% or whole)

• Vegetable broth

• Chicken broth

• Ground black pepper

• Garlic powder

• Onion powder

• Poultry seasoning

• Dill weed

Directions:

Pour canned soup into a medium saucepan. Using the same can, add cold water and milk to the saucepan. Mix well (a whisk works best to break up the soup if it's too clumpy or goopy).

While it cooks over a medium- to medium-low heat, stir in all other ingredients according to personal taste. Let it reach a near-boil, stirring occasionally.

Optional: Lower the heat while you add frozen peas, frozen corn, and/or shredded carrots, then bring to a near-boil again and simmer for a few minutes to fully cook the veggies.

Also Optional: Garnish with parsley or more dill when it's done cooking, if desired.

Remove from heat and bon appetit! 🤌🏻