Total Time
25mins
Prep 5 mins
Cook 20 mins

fast and thick satisfying soup...

Ingredients Nutrition

Directions

  1. In a large saucepot cook the butter and celery and onion for 4 minutes.
  2. Stir in the flour and cook another 5 minutes, or until starting to get a golden brown colour.
  3. Add the chicken broth and whisk until flour is smooth-- Raise the heat up now a little and add all the remaining ingredients except for chicken meat.
  4. Lower heat now, and simmer for 5 minutes.
  5. Add chicken just before serving, just letting the chicken warm thru.

Reviews

(2)
Most Helpful

OMGosh!!! I really enjoyed this soup!! The taste was just delish. I did feel a little guilty on the amount of fat I was ingesting this early into New Year's resolutions. Oh well, can always use skim milk or 2%, I think it would still taste good.

didyb February 04, 2010

Made for a wonderful evening meal, perfect for a cold and wintry day. Other then going light on the nutmeg I made as posted - will use the full amount next time as we enjoyed the extra flavor it added. I served this with CountyLady's Recipe#153610, a great combination which will see repeats. Thank you andypandy.

Gerry November 30, 2006

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