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
