Creamy Chicken Soup
|Chicken broth||6 Cup (96 tbs)|
|Half and half||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Snipped chives||2 Teaspoon|
|Dried tarragon leaves||2 Teaspoon, crumbled|
|Softened margarine||1⁄2 Cup (8 tbs)|
|Cooked chicken||3 Cup (48 tbs), cubed|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), cut small|
Place broth, Half & Half, milk, chives and tarragon in 5 quart Dutch oven; heat to boiling.
Combine flour and margarine to form a smooth paste.
Stir in about 1 cup hot broth into flour mixture; stir gradually into other.
Heat to boiling.
Simmer, stirring occasionally, until mixture thickens slightly, about 10 minutes.
Add chicken, carrots and peas.
Bring to a boil.
Top with cheese.