Cream of Chicken Soup

Cream of Chicken Soup

~This delicious recipe came by way of my sister-in-law, Randi Eaton from the author, Nagi. It’s real comfort food for cold nights!~

Ingredients

1 tbsp olive oil5 tbsp unsalted butter½ cup flour1 garlic clove, minced½ small brown onion, finely chopped1 small carrot, diced1/2 red capsicum/bell pepper, finely chopped1 small celery stick, diced2 cups chicken stock or broth, preferably low sodium3 cups milk½ tsp salt¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”)3/4 cup frozen peas1 cup cooked chicken, diced or shreddedCroutons:2 slices white bread, cut into cubesOlive oil spraySalt

Instructions

Heat oil in a large pot over medium-high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.Add carrots, celery and capsicum, cook for 1 minute to soften.Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.Bring to simmer, mixing occasionally to stop the bottom from sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 350F or until golden and crunchy.

Until next time, enjoy these cool autumn days.  God bless you, and happy reading!

Cathy

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