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Country Cream of Chicken Soup




Source of Recipe


unknown


List of Ingredients




1/4 cup finely chopped onion
1/4 cup oil
1/4 cup flour
4 cups chicken broth
2 cups skim milk
1 bay leaf
3 cups frozen hash browns, the diced
not shredded variety
1 (10 ounce) package frozen whole corn
1 (10 ounce) package frozen green bans
1 (10 ounce) package frozen peas
1 (10 ounce package frozen sliced carrots
1 1/2 cups finely chopped cooked chicken
2 tablespoons chopped parsley
salt and pepper to taste.


Recipe



Heat oil in a large saucepan on medium heat. Add onion. Cook and stir until
tender. Stir in flour. Cook until bubbly. Stir in broth and milk gradually.
Cook and stir until mixture is bubbly and and slightly thickened. Add bay
leaf. Add potatoes, corn, bans, peas and carrots. Increase heat to medium
high bring mixture back to a boil. Reduce heat to low. Simmer 5 minutes or
until beans are tender. For even deeper flavor, make a day ahead and reheat.
Stir in chicken. Heat thorough. Remove bay leaf. Season to taste with salt
and pepper. Serve sprinkled with parsley