Creamy Chicken Soup Recipe

Ingredients

1 lb chicken breast tenderloin

3 1/4 c chicken broth

2 medium carrots, thinly sliced

1/2 c butter

1/2 c flour

1 1/4 c half and half

1/4 tsp salt

1/8 tsp pepper

1 T parsley

Preparation

Pan fry chicken breast in small amount of oil. Let cool and coarsely chop. Set aside.

Bring chicken broth to a boil. Reduce heat; simmer uncovered for 10 minutes. Add carrots and simmer for 10 more minutes. Add parsley; simmer 2 minutes. Remove from heat.

Melt butter in medium saucepan over medium-high heat. Whisk in flour until smooth. Cook 1 minute, stirring constantly. Gradually add half and half and cook over medium heat 5 minutes, stirring constantly until thickened and bubbly. Add 1 cup of broth along with the salt and pepper.

Add half and half mixture and reserved chicken to broth; stir well. Bring to a boil; cook 2 minutes, stirring constantly. Serve immediately.