This slow-cooked version tastes just like the real thing, thick with shredded chicken, diced potatoes, peas, and carrots. The only thing missing is the pie crust!
Personal chef Kendra Peterson, owner of Drizzle Kitchen personal chef services in Chicago, created a soup version of this comfort food favorite with delicious results.
Here's something that isn't going to come from the drive-thru — cheeseburger soup.
A Japanese takeout favorite gets the soup treatment in this fun and easy recipe.
Fajitas aren’t exactly portable lunch fare for school or for the office — and don’t get us started on the assembly process when it’s time to eat. So transforming this Tex-Mex favorite into soup form is nothing short of sheer genius.
Topped with shredded Cheddar and bacon bits, all this soup needs to go all the way is a dollop of sour cream and some chopped chives.
While you could use spaghetti to make this, we find it far more practical to stick with the farfalle called for in this recipe; using spaghetti might make for a messy eating experience.