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Fall Soup

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Submitted by: Dutch Cooking

 

This creamy soup is full of tender chicken and vegetables. What a delicious meal for a cool fall evening.
 

Ingredients

  • 1 cooking chicken
  • 1 pkg broccoli
  • 1 pkg cauliflower
  • 1 pkg asparagus
  • 1 pkg snap peas
  • 5 slices white non fat cheese
  • 1 stick soft butter
  • 4 tbsp flour
  • 1/2 cup white wine
  • 1/2 cup half and half
  • White pepper
  • Salt
  • 3/4 cup chopped chives

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Method

Cook chicken until it falls off of the bone, about one hour, and discard bones and skin when cool enough to handle. Cut white meat into bite size pieces. Simmer vegetables in leftover broth until partially cooked, about 5 minutes. Add half and half. Mix flour and butter together and stir into soup while tepid and bring to a simmer to thicken slightly. Add cheese and wine. Serve hot topped with chives.

 

Notes:

 

Number of Servings: Ten

 

Submitted by: Dutch Cooking ()

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