Creamy Chicken Soup

Summer is almost over here in Montreal so this soup will be great soon. This is from Ricardo. And the good thing about this recipe is that it uses only 1 saucepan. Nothing more.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb boneless skinless chicken breast, diced
• 2  tablespoons olive oil
• 8  ounces small mushrooms, cut in quarters (white)
• 1  red bell pepper, diced
• 1  small leek white, minced
• 3  tablespoons butter
• 6  tablespoons flour
• 1⁄2 teaspoon celery seed
• 4  cups  chicken stock
• 1  cup  15% cream
•  salt and pepper

Directions

1. In a large saucepan, brown the chicken in oil. Add salt and pepper. Set aside on a plate.
2. In the same saucepan, brown veggies in the butter until tender. Sprinkle flour and celery seeds on them. Cook 1 minute while stirring. Add chicken stock while whisking and bring to boil always stirring. Put the chicken back in the saucepan and add the cream. Let simmer slowly about 5 minutes. Adjust seasoning.