- 8
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Ingredients
- 3-4 chicken breasts
- 1-2 onions, chopped
- 1/2 pint half and half
- butter
- flour
- 2 cans carrots drained
- 1 bag frozen peas
- fresh parsley
Preparation
Step 1
Boil chicken breasts in a large pot with enough water to just cover the chicken. Reserve water when the chicken is done cooking. Saute the onions, after a few minutes add butter and flour to make a roux to thicken the water. Shred the chicken into bite size pieces. Add chicken back to water. Add in half and half. Add in onions and flour mixture. Add salt, may take a lot as it is mostly water. May need to make more roux if not to desired thickness, want it thick enough to serve over fresh bread. Once to desired thickness add in canned carrots and frozen peas. Cook until hot. Add in chopped fresh parsley at the very end. Best served over fresh bread.