Creamy Chicken & Vegetable Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 k. of chicken chicken thigh meat
2-1/2 c. of chicken broth
2 onions
2 c. of frozen mixed vegetables
1 can of condensed cream of chicken soup
1/4 c. + 2 tbsp. of butter
1 tsp. of flour
1/4 c. of milk + 1/4 c. of cream (half-and-half)
salt and pepper to taste
grated cheese for garnish

Cooking procedure :

Cut the chicken meat into 1″ x 1″ cubes. Season with salt and pepper.

Halve the onions then slice thinly. Thaw frozen vegetables and drain well.

Melt 1/4 c. of butter in a large casserole over medium-high heat. Lightly brown the chicken chicken meat in batches, removing them with a slotted spoon as they brown. Drain on paper towels and keep warm.

Saute the onions in the remaining butter in the casserole until soft. Add the mixed vegetables. Stir until the vegetables are heated through. Pour in the chicken broth. Return the chicken meat to the casserole. Season with salt and pepper. Bring to a soft boil. Lower the heat, cover and simmer for 10 minutes.

Meanwhile, make the white sauce. In a small saucepan, melt the remaining 2 tbsp. of butter. Add the flour all at once, stirring. Cook the flour until it starts to brown. Pour in the half-and-half and cook over low heat just until the sauce thickens. Set aside.

Add the condensed cream of chicken soup and white sauce. Stir well to dissolve any lumps. Cook until the soup simmers. Serve at once, topped with grated cheese.

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August 8, 2003  Print This Post   
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