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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This soup is wonderful. It's packed full of healthy veges and the creamy base gives it that comfort feeling! Ingredients:
2 tbsp cooking oil |
3 pounds boneless skinless chicken breasts cut into 1 inch cubes |
1 tsp each salt, pepper and paprika |
2 cups cubed peeled potatoes(1/2 inch pieces) |
3 large carrots |
2 cups frozen whole kernel corn |
1 cup each coarsely chopped green and sweet red pepper |
1 cupe diced celery |
1 medium onion, diced |
2 tsp basil |
1 bay leaf |
1/4 tsp celery salt |
7 cups chicken broth, divided |
1/2 cup butter |
3/4 cup all purpose flour |
warm biscuits |
Directions:
1. Heat oil in a Dutch oven(or big soup pot); add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned;drain.
2. Add veges, basil, bay leaf, celery salt and 5 cups broth;bring to boil.
3. Reduce heat;cover and simmer for 20 minutes or until potatoes and carrots are tender.
4. Remove bay leaf.
5. In a saucepan, melt butter;mix in flour. Cook and stir for 2 minutes or until smooth.
6. Gradually whisk in remaining broth. Bring to boil;cook and stir for 2 minues or until thickened. Pour into the dutch oven;bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serce over biscuits if desired.
7. Yild: 8 to 10 servings
8. Adapted from Country Chicken cookbook
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