Cream Of Chicken Soup For The Heart And Soul

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 boneless skinless chicken breasts
• 2 teaspoons chicken bouillon granules
• 1 cup grated raw potato
• 1 garlic clove, minced
• 1 medium sweet onion, finely chopped
• 1 cup celery, finely chopped
• 2 medium zucchini, thinly sliced
• 1 cup carrot, finely chopped
• 2 tablespoons chopped parsley
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 1 cup sliced mushrooms
• 2 cups nonfat milk
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Recipe

• 1 in a large pot with water to cover, poach chicken breasts until done; 10-15 minutes. cool and cut into bite sized pieces.
• 2 reserve broth and add water to equal 1 1/2 quarts. (6 cups) add chicken bouillon granules and simmer until dissolved.
• 3 in a smaller pan, mix 2 cups of the stock with grated potato. simmer 15 minutes, stirring frequently, until potato is tender and stock in thickened. pour into a blender and puree until smooth.
• 4 add potato puree back to reserved chicken stock.
• 5 stir into the now thickened stock, the garlic, onion, celery, zucchini, carrots, parsley, thyme, basil, pepper and mushrooms. cover and simmer until vegetables are tender.
• 6 stir in milk. do not let mixture boil.
• 7 stir cornstarch into cold water. add to stock and stir quickly.
• 8 add back chicken pieces and cook, stirring constantly, until bubbly and thickened; about 5 minutes. enjoy!
• 9 serving size = 1 cup.