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


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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

Directions Step-By-Step

1
Place 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.
2
Meanwhile, 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.
3
Add 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.
4
Pushing other ingredients to the side, melt additional 2 Tbsp. butter or olive oil in pot and add flour, making a paste.
5
Over medium-high heat, slowly add the chicken broth and half-and-half. Stir entire contents of pot until mixture starts to thicken.
6
Add 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