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Chicken and Veggie Chowder

By

From South Beach cookbook

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Ingredients

  • 3 cups chicken broth
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 2 oz. mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1/4 tsp salt
  • 1 lb boneless chicken breasts, cut to bite sized pieces
  • 2 Tbsp margarine
  • 3 Tbsp whole wheat flour
  • 1 cup 1% milk
  • 1 cup broccoli florets
  • 1 Tbsp chopped parsley
  • 1/4 tsp pepper

Details

Servings 4

Preparation

Step 1

In a large pot combine broth, carrots, celery, onions, mushrooms, garlic, thyme and salt. Bring to a boil over high heat. Reduce heat to low and cover and simmer for 20 min. (till veggies are tender.) Using a slotted spoon remove 1/2 the veges into food processor and puree. return to pan. Stir in chicken, cover and simmer for 15 min. (till chicken is no longer pink). Melt margarine in saucepan over medium heat. Stir in flour till smooth and cook for 1 min. Gradually add milk and cook, stirring constantly for 3 min, or till thick. Stir into chicken mixture. Add Broccoli, parsley and pepper and cook for 5 min.

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