Cream Of Chicken & Vegetable Soup

1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
12 ounce evaporated milk (1 can)
~ 1 pound / 16 ounces assorted steamed / prepared vegetables
3 cloves garlic
2 boneless, skinless chicken breast halves (about 8 ounces total), cooked and cubed
2 – 4 cups chicken stock, depending on desired consistency of soup
1/4 teaspoon thyme
1/4 teaspoon garlic salt
salt and fresh ground pepper

Melt butter in medium saucepan over low heat and saute garlic until softened, about 10 minutes. Stir in flour until smooth. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth, and onion salt. Heat through and serve. Makes about 6 – 10 servings, depending on amount of stock used.

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