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Veg-All Soup


Having a bitter cold winter snap in the first of November leads to warm dinners.  This recipe is yet another from the T&T collection.  Quick, warm, and easy.  By the time the biscuits are ready, dinner is ready too. 

Original recipes was:
2 cups pre-cooked diced chicken
1 can Veg-All (with potatoes)
1 can cream of mushroom soup
salt and pepper to taste

Add all ingredients to pot including juice from Veg-All.  Simmer 20 minutes and adjust thickness/salt/pepper.  Served with homemade biscuits. 

Today's dinners was a different story. 

Modifications: Sometimes name brand products just have to be name brand.  Substitutions are not worth the savings. The store did not have Veg-All and the knock off version was soggy and tasteless.  Using leftover shredded chicken changed the dish's consistency making it thick and not easy to pour over biscuits.

Scaled for Likability: No, Thank You.
Today's dinner failed, miserably.  We all ate and seconds were served but it was not with warm happy feelings that dinner was consumed.  This was more along the lines of eating to eat, not eating to make the soul (and stomach) happy.  Eaters ate and yet were left feeling empty.  Really hate dinners like this.  Worse, this is my own T&T recipe.  Just proves the adage: if it ain't broke, don't fix it.   

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