Butter Soup
My three-year-old son with cystic fibrosis is not a big eater but he LOVES soup. Butter soup is easy to make and it's always a crowd pleaser. The butter ups the calories, it is great for dipping crackers and sandwiches, the serving size is great for lunch and it allows me to feed my son lots of veggies. I use the basics that are always in my fridge so no extra shopping trip required. The canned chicken can be switched for steak or any other meat left over. Hope you like Butter Soup.
by Heidi P.
Nutrition information
Servings: 4
Amount per serving
- 240
Calories - 830mg
Sodium - 16g
Protein - 25mg
Calcium
Ingredients
- 1 carrot, chopped into coins
- 1 celery stalk, chopped
- 1/4 onion, chopped
- 1 clove of garlic
- 1/2 can(s) shredded chicken
- 3/4 c cooked pasta (or rice)
- 1/4 c corn
- 4 Tbsp butter
- 2 c broth
- Salt and pepper to taste
- Add All Ingredients
Recipe tips and notes
Optional: add any other veggies that may be in the fridge (mushrooms, spinach leaves or peas depending on what you have available)
Instructions
Step 1
In a sauce pan, melt 2 tablespoons of butter.
Step 2
Add carrots, celery, onion, garlic and sauté for about 5 minutes or until the onion turns clear (add mushrooms and spinach if using).
Step 3
Add remainder of butter, chicken, pasta, corn and broth.
Step 4
Add salt and pepper to taste, cook for 5 minutes, serve warm with croutons or grilled cheese sandwich.
