Ingredients
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2 cups cubed cooked chicken, cooked with
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1/4 cup chopped onion
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2 cups cubed cooked potatoes
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6 tablespoons margarine or 6 tablespoons butter
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1/3 cup flour (I use more because I like it thicker)
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4 cups whole milk or 4 cups 2% low-fat milk
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1/4 teaspoon pepper
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1/8 teaspoon garlic powder (I use dehydrated garlic and I use about 1-1/2 t)
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1 cup sliced cooked carrot
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1 cup cooked green peas
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2 tablespoons chicken bouillon granules
Instructions
- To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
- In sauce pan melt margarine or butter.
- Blend in flour, chicken bouillon, garlic and pepper.
- Cook until mixture is smooth and bubbly; gradually add milk.
- Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
- Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
- Serve in bread bowls or over cornbread.
- NOTE: Cook time does not include time for individual ingredients, soup only.