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.
As a fellow chicken freak – I’m looking forward to more!