Creamy Chicken Soup

1. 1

   Pan fry chicken breast in small amount of oil. Let cool and coarsely chop. Set aside.

2. 2

   Bring chicken broth to a boil. Reduce heat; simmer uncovered for 10 minutes. Add carrots and simmer for 10 more minutes. Add parsley; simmer 2 minutes. Remove from heat.

3. 3

   Melt butter in medium saucepan over medium-high heat. Whisk in flour until smooth. Cook 1 minute, stirring constantly. Gradually add half and half and cook over medium heat 5 minutes, stirring constantly until thickened and bubbly. Add 1 cup of broth along with the salt and pepper.

4. 4

   Add half and half mixture and reserved chicken to broth; stir well. Bring to a boil; cook 2 minutes, stirring constantly. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.