Creamy Chicken Soup

 

1 lb. boneless, skinless chicken breast

4 cups chicken broth

1/2 medium yellow onion, diced

5 carrots, peeled and cut into thick slices

4  medium potatoes, peeled and cut into bite-sized chunks

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

2 cups evaporated fat-free milk

3/4 cup frozen peas, thawed

salt and group black pepper

1. Put the chicken and broth in a soup pot and bring to a boil over high heat. Decrease the heat, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken to cool.

2. Add the onion, carrots, and potatoes to the simmering broth, Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.

 

3. Meanwhile, tear the chicken into bite-sized pieces.

4. In a small saucepan, melt the butter. Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.

5. Add the white sauce and chicken pieces to the soup pot. Stir and bring to a gentle boil over medium-high heat. Immediately decrease the heat to simmer, add the peas, salt and pepper to taste, and cook just until peas and heated through. Serve immediately or keep warm but do not boil.

 

Source: The Food Nanny

White Chili

White Chili8 servings

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.  Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, add more chicken broth, up to 6 cups total.
Source The Food Nanny