Creamed Chicken And Vegetables
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)2 large
Carrot (peeled, sliced)2 tbsp
Tarragon (chopped fresh)2.5 tsps
Rosemary (chopped fresh)2 large
Garlic Cloves (chopped)1 cup
Whipping Cream3 cups
Cooked Chicken (diced)Directions:
1
Melt butter in heavy large pot over medium heat
2
Add leeks, carrots, potatoes, herbs and garlic
3
Sauté until vegetables begin to soften, about 5 minutes
4
Add 1 3/4 cups broth; bring to boil
5
Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes
6
Mix condensed soup and cream into vegetables
7
Add chicken
8
Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes
9
Season with salt and pepper
10
Melt butter in heavy large pot over medium heat
11
Add leeks, carrots, potatoes, herbs and garlic
12
Sauté until vegetables begin to soften, about 5 minutes
13
Add 1 3/4 cups broth; bring to boil
14
Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes
15
Mix condensed soup and cream into vegetables
16
Add chicken
17
Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes
18
Season with salt and pepper