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Creamy Chicken Soup

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Ingredients
  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
Directions

Make broth
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Gourmet

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