Recipes Creamy Chicken Soup (Wellness week recipes, Entree)

Number of Servings
    • 1/2 cup carrots, peeled and diced
    • 1/2 cup parsnips, peeled and diced
    • 1/2 cup all-purpose flour
    • 1/4 tsp. ground nutmeg
    • 4 cups chicken stock
    • 6 oz. boneless, skinless chicken breasts, small diced
    • 1/2 cup half and half
    • 1 1/4 tsp. sea salt
    • Pinch ground cayenne pepper
    • 1/4 tsp. freshly ground black pepper
    • 4 Tbsp. fresh chopped chives

In a large saucepan over medium heat, melt butter. Add carrots and parsnips and sauté for about 10 minutes, or until soft and tender. Add flour and continue sautéing until combined. Do not brown.  Add nutmeg and sauté for an additional minute. Add chicken stock and small diced chicken breasts. Bring to a boil. Reduce heat. Simmer for about 5 minutes to be sure chicken is cooked through and vegetables should be tender.  Stir in half and half, salt, cayenne pepper, and black pepper. Remove from heat.  Serve 3/4 cup soup garnished with 1 teaspoon chopped chives.  

NOTE:  If you don't like parsnips, just double up the carrots!

Nutrition Information

145 Calories, 5g Fat, 9g Protein, 324mg Sodium, 10g Carbohydrates, 1g Fiber, 37mg Cholesterol