Quick And Easy Cream Of Chicken Soup (lite-bleu)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breasts, cut into very small pieces
• 1 dash salt
• 1 dash black pepper
• 1 teaspoon crushed rosemary
• 1 tablespoon rubbed sage
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 onion, diced very small
• 2 celery ribs, diced very small
• 1 carrot, diced very small
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 cups 2% low-fat milk or 2 cups half-and-half
• 2 (14 ounce) cans fat-free chicken broth
• 1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

Recipe

• 1 in a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. toss to coat. heat olive oil in a large non-stick dutch oven. add chicken to oil, and cook until chicken is done. about 7-8 minutes. remove chicken to a bowl. set aside.
• 2 melt butter in the remaining oil in pot. add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
• 3 add flour all at once and mix well. cook for another 3-4 minutes, stirring constantly. add half-and-half, broth, and chicken base. continue stirring constantly until mixture thickens and comes to a boil. about 10 minutes.
• 4 reduce heat and add chicken and remaining seasonings to taste. cook an additional 5 minutes.