Saturday, May 30, 2009

Creamy Chicken Vegetable Soup

4 Chicken Breasts
1 small bag frozen mixed vegetables
6 chicken bullion cubes
parsley
salt
onion powder
pepper

Sauce:
3/4 c. butter
3/4 c. flour
1 pint half & half
1 pint whipping cream
1 tsp. salt
1 tsp. sugar

Cook chicken in water (about 6 cups). Add chicken bullion cubes. Add spices. When chicken is cooked thoroughly take it out and cut or shred into small pieces. Add vegetables. Return the shredded chicken To make the sauce in a separate pan..melt the butter, then add the flour. Stir to make a rue. Quickly add the half and half and cream. Then add the salt and sugar. Add the sauce to the chicken broth mixture. Soup is ready to eat once thickened. Enjoy!

As said before we enjoy our soup. Especially when most of the months up here are COLD! This is an Erika original!

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