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.
