Parslied Chicken Chowder

1. 1

   Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.

2. 2

   Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.

3. 3

   Cover and cook, over high heat, until the mixture comes to a boil.

4. 4

   Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.

5. 5

   Meanwhile, combine the flour and 1/2 cup of the milk in a jar.

6. 6

   Cover and shake until blended and smooth.

7. 7

   Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.

8. 8

   Cook over medium heat, stirring constantly, until the mixture boils and thickens.

9. 9

   Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.

* Per serving · 4 servings · Values may vary.

No additional tips available.