Rich Cream of Chicken Soup With Vegetables |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have made this a couple times now and it's time to make it again! From The Big Book of Soups & Stews . I have used FF half and half and it turned out well. Ingredients:
2 tablespoons butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1 carrot, peel and chopped |
4 ounces mushrooms, sliced |
3 tablespoons all-purpose flour |
3 cups chicken stock, sub. broth |
1/4 teaspoon dried thyme |
1 teaspoon salt (optional) |
pepper, to taste |
3/4 cup half-and-half, sub. ff half and half, see note |
1 1/2 cups chicken breasts, cooked and diced, approx 2-3 1/2 breasts |
Directions:
1. In a soup pot over medium heat, melt butter.
2. Add onion, celery, and carrot. Saute' for 2 minutes.
3. Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
4. Add flour and stir until bubbly.
5. Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
6. Reduce heat to medium-low.
7. Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
8. NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.
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