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PARSLIED CHICKEN CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 tb Butter OR Regular Margarine
1/4 c Onion -- Chopped
1 1/2 c Chicken -- Cooked,Cubed 1-Inch
1 1/2 c Potatoes -- Pared,Cubed 1/2-In
1 1/2 c Carrots -- Cubed, 1/4-inch
2 Chicken Bouillon Cubes
1 t Salt
1/4 ts White Pepper
2 c -- Water
2 tb Unbleached All-Purpose Flour
2 1/2 c Milk
Chopped Fresh Parsley
Melt the butter over low heat in a 3-quart saucepan
and cook the onion in the butter until tender but not
browned. Add the cubed chicken, potatoes, carrots,
bouillon cubes, salt, pepper and water. Cover and
cook, over high heat, until the mixture comes to a
boil. Reduce the heat to low and simmer for 20 minutes
or until the vegetables are tender. Meanwhile, combine
the flour and 1/2 cup of the milk in a jar. Cover and
shake until blended and smooth. Stir the flour
mixture and remaining 2 cups of milk into the
vegetable-chicken mixture. Cook over medium heat,
stirring constantly, until the mixture boils and
thickens. Remove from the heat and pour into a
thermos jar or serve with the parsley sprinkled over.
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