1 small boneless skinless CHICKEN BREAST (or about 1 cup cubed small)
1 cup WATER
1/2 cup whole MILK - room temp.
1/2 cup HEAVY CREAM - room temp.
2 Tbl. real BUTTER
1 Tbl. all-purpose FLOUR
1 Tbl. OLIVE OIL
1 CHICKEN BOUILLON CUBE
pinch TARRAGON
pinch ground THYME
pinch ground SAVORY
pinch ONION POWDER
pinch GARLIC POWDER
dash CAYENNE PEPPER
coarse BLACK PEPPER
SALT
(optional chopped onion, chopped celery, and/or small diced potato)
Instructions
Pan-fry chicken breast in oil, about 10 minutes per side. Cube into small pieces about 1 cups worth. Sprinkle pieces with salt and black pepper, set aside. Meanwhile boil bouillon in water until dissolved and set aside. THEN...
In a pot on low heat melt butter and stir in flour. Stir constantly. Add cream and milk all at once, and increase temp. to med.-low, still stirring. When thickening and bubbly, cook one more minute.
Add broth, chicken, and all spices except salt and black pepper. Continue stirring constantly until soup gets bubbly. Taste and adjust seasonings if necessary.
Serving
Suggestions
I haven't tried this yet with suggested veggies, but it works well even without them.
Originally Submitted
10/14/2010
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