Creamy Chicken Soup(Tea House Soup)

Creamy Chicken Soup

• 1 stick butter
• 2 c. diced carrots
• 2 c. diced red, green, and yellow peppers
• 1 c. onion, diced
• ½ c. flour
• 1 tsp. chicken soup base
• 4 c. water
• 4 c. half and half
• 2-3 c. boneless skinless chicken breast, cooked
• salt to taste

Melt butter. Sautee carrots for 5 minutes. Add peppers and onion. Cook for another 5 minutes. Add flour and soup base. Stir and cook for 1 minute. Add water and half and half. Stir and cook till thickened. Add chicken and salt to taste. Allow chicken to warm through. Serve.