CREAMY ITALIAN CHICKEN SOUP

Ellen Bales

By
@Starwriter

Cleaning out the freezer and pantry and came up with this delightful Italian-style soup. So tasty and hearty! Hits the spot on a cool evening!
10-05-15

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

4 medium
yukon gold potatoes, peeled and cubed
4 Tbsp
butter or olive oil, separated
2-4
italian-flavored chicken tenders, cut into bite-size pieces
1 medium
onion, chopped
1 c
baby carrots, diced small
2 clove
garlic, minced
3 Tbsp
all purpose flour
1½ c
chicken broth or bouillon
1½ c
half and half
salt and pepper to taste
½ tsp
oregano, dried
chives, dried
grated parmesan cheese

Step-By-Step

1Place the cubed potatoes in a medium pot of boiling water. Reduce heat and simmer for 10-15 minutes, or until tender; drain and set aside.
2Meanwhile, heat 2 Tbsp. butter or olive oil in a large saucepan over medium heat. Add cut-up chicken and cook, stirring often, until chicken is no longer pink, about 5 minutes.
3Add baby carrots and onion and cook until carrots are tender and onion is translucent, about 3 minutes. Stir in minced garlic and cook for about 30 seconds.
4Pushing other ingredients to the side, melt additional 2 Tbsp. butter or olive oil in pot and add flour, making a paste.
5Over medium-high heat, slowly add the chicken broth and half-and-half. Stir entire contents of pot until mixture starts to thicken.
6Add potatoes, oregano and salt and pepper to taste. Simmer, uncovered, until heated through. Top with chives and Parmesan and serve with a crusty Italian bread.

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian