CREAMY CHICKEN SOUP
When I was raising kids I found myself making soups alot.. two reasons.. one because dinner is simplified by only dirtying one pot and two it's an easy way to get your kids to eat their vegetables. This soup can be made with half and half if your worried about the calories.. but we love to make it with cream! Either way it's delicious and this soup will be your family's new favorite. Pass around the hot rolls or crusty bread!! YUM!!!
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1/2 medium yellow onion, diced
- 5 carrots, peeled and cut into thick slices
- 4 medium potatoes, peeled and cut into bike-size chunks
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups evaporated fat-free milk
- 3/4 cup frozen peas, thawed
- Salt and ground black pepper
- Put the chicken and broth in a soup pot and bring to a boil over high heat. Decrease the heat, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken to cool.
- Add the onion, carrots, and potatoes to the simmering broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
- Meanwhile, tear the chicken into bite-size pieces.
- In a small saucepan, melt the butter. Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.
- Add the white sauce and chicken pieces to the soup pot. Stir and bring to a gentle boil over medium- high heat. Immediately decrease the heat to simmer, add the peas, salt and pepper to taste, and cook just until peas are heated through. Serve immediately or keep warm but do not boil.