
Chicken And Waffles
Entree Recipe
1:25
Medium
Directions
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In a 20 qt. stock pot, over high heat, add the canned chicken, chicken soup base, and 1 gallon of water.
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Bring the contents of the pot to a boil.
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In a separate container, mix the cream soup base with 1 gallon of water and add to the 20 qt. stock pot.
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Bring all of the contents of the pot to a boil.
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Reduce the heat to low and simmer for 1 hour. The soup will thicken as it simmers. Stir occasionally.
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Drain the peas and carrots and add them to the pot. Heat for 10 minutes.
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Serve with waffles!*
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*Use our Pancake & Waffle Mix (#104PANCAKEGB) to make delicious waffles for serving!
Ingredients
makes 76 Servings
2gals
Water
1
N/A