Chunky Cream of Chicken Soup

Wayne's not feeling well today, so instead of steak and baked potatoes and corn on the cob for dinner, we decided to try chicken soup. I did use turkey instead of chicken, which apparently was a bit of a deception, but at least this soup still turned out deliciously.

This is a very adaptable recipe, and more of a process than an actual recipe. I used the garlic paste, Italian herb paste, and minced cilantro already open in the refrigerator. I would have added celery if we had it and I also considered adding mushrooms, but decided against that. Use the vegetables and seasonings that you have on hand. 

This is a good place to share my trick of combining flour and water/milk/broth in a jar rather than taking the time to make a roux in the pan. Here were my two inspiration recipes - RecipeTinEats and PinchofYum, but this was really my own creation. Let's see if I can recall what I did!

Chunky Cream of Chicken (or Turkey!) Soup

• 2 tablespoons butter
• 1/4 cup diced onion
• 2 small carrots, sliced
• 1 cup diced chicken or turkey
• 1 teaspoon minced garlic
• 1 teaspoon Italian herbs
• 1/2 teaspoon minced parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 2 cups milk
• 1/2 cup flour
• 1/2 cup peas

Melt the butter in a large saucepan; add the onion, carrots and garlic and cook until softened. Stir in the chicken and seasonings. Combine one cup of the broth or milk in a jar with the flour and shake; set aside. Add the remaining liquid to the pot and bring to a boil. Whisk in the flour mixture and stir until thickened. Add peas; heat through. If too thick, add additional broth or milk.