Creamy Chicken Soup Recipe
Ingredients
| Chicken broth | 6 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Snipped chives | 2 Teaspoon | |
| Tarragon leaves | 2 Teaspoon, crumbled | |
| Margarine | 1/2 Cup (16 tbs), softened | |
| Cooked chicken | 3 Cup (16 tbs), cubed | |
| 1/2 Cup Cooked Peas | ||
| 1/2 Cup Cooked Carrots, cut small | ||
Directions
Make broth
Place broth, Half & Half, milk, chives and tarragon in 5 quart Dutch oven; heat to boiling.
Combine flour and margarine to form a smooth paste.
Stir in about 1 cup hot broth into flour mixture; stir gradually into other.
Heat to boiling.
Simmer, stirring occasionally, until mixture thickens slightly, about 10 minutes.
Add chicken, carrots and peas.
Bring to a boil.
Top with cheese.
Place broth, Half & Half, milk, chives and tarragon in 5 quart Dutch oven; heat to boiling.
Combine flour and margarine to form a smooth paste.
Stir in about 1 cup hot broth into flour mixture; stir gradually into other.
Heat to boiling.
Simmer, stirring occasionally, until mixture thickens slightly, about 10 minutes.
Add chicken, carrots and peas.
Bring to a boil.
Top with cheese.
Chef
