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Cream of Chicken Soup




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




1 cup water
1/2 medium onion, chopped into 1/2 inch pieces
1 stem celery, split the rib and then slice into cross sections 1/3 inch
thick
1/2 carrot, chopped into 1/4 inch pieces
1/2 teaspoon thyme
1 Tablespoon chicken bouillon powder
1 cup cooked boneless chicken, chopped into 1/2 inch to 3/4 inch pieces
2 cups heavy cream or half and half
1 Tablespoon fresh parsley, chopped



Recipe



Put the first 5 ingredients into a sauce pan that holds 3-4 quarts. Bring
to a boil and cook until veggies are tender. Add bouillon and chicken, bring
to a boil and then add cream. Heat almost to a boil, and turn off heat.
Serve and top each serving with 1/2 teaspoon chopped parsley, or if desired,
use chopped green onion. 4-6 servings