Thursday, May 10, 2012

Tomato Soup with Chicken & Gorgonzola Cheese

b recently had his wisdom teeth taken out. he waited forever to have this done and even the oral surgeon said it was more difficult than he thought it would be so i knew b wasn't going to heal as fast as i did (mine were SO easy and i was good to go in a few days) i knew i needed to make lots of soft foods and soup! i started looking online and wanted to check out cooking light...AND i found this beauty!! i made it and b loved it! (i did too! yay!) he has asked that it be added to the "rotation" :) Tomato Soup with Chicken and Gorgonzola Cheese source: cooking light
what you need: 1 teaspoon olive oil 1 teaspoon bottled minced garlic 1 cup sliced celery (about 2 stalks) 1 teaspoon crushed red pepper 3/4 pound shredded cooked chicken breast 1 (28-ounce) can diced tomatoes, undrained 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup (2 ounces) crumbled Gorgonzola cheese what you do: Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add celery, pepper, and chicken; cook 6 minutes or until mixture is heated through. Add tomatoes and broth; bring to a simmer. Cook 8 minutes. Sprinkle with cheese. Tip: Gorgonzola is a type of blue cheese. You can substitute crumbled feta or goat cheese, if you prefer.
soooo delish! xoxo. manda

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