Lovely Creamy Chicken Soup

It's soup weather!
1/2 lb. baby carrots, sliced lengthwise and then crosswise
1 med. red onion
few stalks celery, sliced
3 Tbsp. chicken bouillon
1/2 Tbsp. basil
4 red potatos, sliced thin
1 C. broccoli florets (no stalks)
1/2 C. frozen peas
2 C. milk
1/2 C. flour
1 C. diced cooked chicken (steamed with seasoned salt and pepper, I used the new Ziplock steamer bags)
8 oz. Velveeta cheese, diced

Boil until tender carrots, onion and celery, water in the pot should just cover the vegetables. Toss in the bouillon and basil as it boils. Add potatoes, broccoli and peas. Boil for 5-10 mins. or just until potatoes start to tender. In a separate bowl, whisk milk and flour together until smooth. Stir into pot. Add cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect. Enjoy with Pillsbury crecent rolls.


James said...

How many does this serve? It looks yummy!

that girl said...

it makes a lot. for two people (like me and sam) it's too much. we ate half of it over two days. i froze the other half. it is REALLY yummy.

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