creamy italian chicken soup

How To Make creamy italian chicken soup

• 
  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.
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