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.

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