2 T Butter OR Regular Margarine
1/4 c Onion -- Chopped
1 1/2 c Chicken -- Cooked, Cubed 1-Inch
1 1/2 c Potatoes -- Pared, Cubed 1/2-In
1 1/2 c Carrots -- Cubed, 1/4-inch
2 Chicken Bouillon Cubes
1 t Salt
1/4 t Pepper
2 c -- Water
2 T Unbleached All-Purpose Flour
2 1/2 c Milk
Chopped Fresh Parsley
Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned. Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water. Cover and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Meanwhile, combine the flour and 1/2 cup of the milk in a jar. Cover and shake until blended and smooth. Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and serve with the parsley sprinkled over.
From whence it came:
Why it's blogable: I love soup! It's one of my favorite dinners. The Spy Who Loves Me isn't the biggest fan of soup, but he does love this one. It is one of our family favorites! It's creamy and delicious, and surprisingly healthy! It's one of the healthier recipes in the Amish cookbook. And one of the best!
Wanna know something weird? I never add the parsley. No reason, I just don't. It's great without it so I just don't add it. You can if you want to, but you might get a piece of parsley stuck between your teeth and embarrass yourself. If you're into living dangerously, add the parsley! Go ahead, live on the edge!
You should serve it with this:
This recipe is not from the Amish cookbook, but it is one of the best breads you will ever make, and one of the easiest! It's perfect with this soup!
Click here to get the printable:
Parslied Chicken Chowder
Hope you enjoy stirring it up!