Move over, chicken noodle! Straight out of the South Beach Diet Cookbook! This is a scrumptiously delicious hearty chowder that I could probably eat every day! Easy to make and tastes even better the next day! Yum yum yum yum! Goes wonderfully with cheesy baking powder biscuits. Enjoy!
3 cups chicken broth
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
2 ounces mushrooms, sliced (I've never used these, but I'm sure it tastes great with them!)
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves (or dried... whatevs)
¼ teaspoon salt
1 pound boneless, skinless chicken breast, cut into ¾" strips
2 tablespoons margarine
3 tablespoons flour (whole wheat if you're health conscious!)
1 cup milk
1 cup steamed broccoli florets (or 3 spears asparagus, cute into 1" pieces)
1 tablespoon chopped parsley
¼ teaspoon ground black pepper
In a large pot, combine the broth, carrots, celery, onion, mushrooms, garlic, thyme, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender. Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to the saucepan.
Stir in the chicken, cover, and simmer for 15 minutes, or until the chicken is no longer pink.
Melt the margarine in a small saucepan over medium heat. Stir in the flour until smooth and cook for 1 minute. Gradually add the milk and cook, stirring constantly, for 3 minutes, or until thickened. Stir into the chicken/veggie mixture. Add the broccoli (or asparagus), parsley, and pepper and cook for 5 minutes, or until heated through.
Makes 4 servings