Thursday, November 20, 2014

Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

6 c. chicken broth
1/2 c. raw rice or 1 c. raw pasta
3 carrots, sliced thin
2 ribs celery, sliced thin
2 zucchini, sliced thin
1/2 c. onion, chopped fine
2 medium potatoes, diced
6 Tbsp. butter
6 Tbsp. flour
2 c. milk
3 c. chopped cooked chicken
1 c. peas
salt & pepper, to taste
poultry seasoning, to taste

Boil broth; add rice; cover; simmer 10 minutes.
Add carrots, celery, zucchini, onion and potatoes. Cover and simmer 10 minutes.
Melt butter in small pan. Stir in flour. Remove from heat. Gradually stir in milk, then 1 cup hot broth. 
Return to heat; cook until smooth, thick and boiling.
Slowly stir into soup mixture.
Stir in chicken and peas; season to taste.
Cook until heated through.

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