Creamy Veggie Soup

Creamy Veggie Soup

4 c. chicken or vegetable broth

1 can cream of chicken soup

1 cup water

1 – 1 ½ lbs. carrots (peeled and sliced into rounds)

1 – 8 oz. bag snow peas (chopped into thirds)

1 cup cooked shredded chicken

1 large white onion (diced)

2 cloves garlic (minced)

2 TBSP olive oil

¼ cup flour

2 cups milk

1 tsp. salt

½ tsp. pepper

Mix broth, soup, and water in a large saucepan.  Bring to boil over medium high heat. Add carrots and return to a boil. Reduce heat and simmer, covered, until carrots are almost tender. Add snow peas and chicken just before carrots are tender.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic. Sauté until tender, 5-10 min.  Add flour.  Cook, stirring, 1 min longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened. Add salt and pepper; mix well.

Stir milk mixture into carrot mixture. Simmer over low heat, stirring frequently, for about 5 minutes. Ladle soup into a serving bowl.