You may also like
Categories:
butter onions chicken potatoes carrots chicken bouillon cubes salt white pepper water flour milk parsley
Viewed: 63 - Published at: 10 years agoIngredients
- 2 tablespoons butter
- 1/4 cup onions chopped
- 1 1/2 cups chicken cooked, cubed
- 1 1/2 cups potatoes pared, cubed
- 1 1/2 cups carrots cubed
- 2 each chicken bouillon cubes
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups water
- 2 tablespoons flour, all-purpose
- 2 1/2 cups milk
- 1 x parsley leaves fresh, chopped
Method
- Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
- Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
- Cover and cook, over high heat, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
- Meanwhile, combine the flour and 1/2 cup of the milk in a jar.
- Cover and shake until blended and smooth.
- Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.
