CREAMY ITALIAN CHICKEN SOUP

CREAMY ITALIAN CHICKEN SOUP image

Provided by Ellen Bales

Time 35m

Number Of Ingredients 13

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

Steps:

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.