Ingredients
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2 cups chopped chicken meat
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2 tablespoons butter or 2 tablespoons margarine
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1 cup chopped onion
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1 cup chopped celery
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1 tablespoon chopped green pepper
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1 tablespoon minced garlic
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6 cups chicken broth
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2 chicken bouillon cubes
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1/2 teaspoon thyme
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1/2 teaspoon pepper
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1/2 cup light cream
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1 cup diced potato
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1/4 cup diced carrot
Instructions
- In soup pot, saute chicken in butter for 3 minutes.
- Add onion, celery, green pepper and garlic.
- Saute for another 3 minutes.
- Add broth, boullion, thyme and pepper.
- Bring to a boil.
- Add potatoes and carrots.
- Reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Remove from heat; quickly stir in cream.