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Cream of Chicken Soup

Source of Recipe


Unknown






List of Ingredients



• 2 (8-ounce) skinless, boneless, chicken breasts (cubed)
  
• 2 Tbsp butter
  
• 1 cup finely chopped yellow onion
  
• 3/4 cup grated carrots
  
• 1-1/2 cups finely chopped celery
  
• 1 tsp garlic powder
  
• Pinch white pepper
  
• Pinch celery salt
  
• Dash of thyme
  
• Dash of dry Italian salad dressing seasoning mix
  
• 1-1/2 quarts milk
  
• 2 cups concentrated chicken stock
  






Instructions



1. Saute chicken cubes in butter for about 2 minutes; add celery, onion, and carrot. Cook until vegetables are almost done.
   
   
2. Add milk and chicken stock. Heat to 170 (F) -- a heavy simmer. Stir in spices.
   
   
3. If desired, thicken to taste with a roux made of equal amounts of flour and melted butter -- about 4 tablespoons each.
   
   Makes about 8 servings.