Friday, September 9, 2011

Creamy Chicken Soup

I know! No picture! I suck! But I forgot and just ate my meal. I always hate when people post recipes and neglect to post a picture. But, sigh, it happens occasionally. 

Instead of chicken soup, you get a picture of kitties in a bowl:

I recently discovered how wonderful corn flour can be as a thickener. I prefer the texture to dishes thickened with corn starch. I'm also a big fan of using milk in place of cream, mostly because I just don't buy cream. This works great and keeps the dish lighter.

Creamy Chicken Soup

2 large stalks of celery, chopped
1 carrot, chopped
1/4 c. chopped bell pepper
1 clove garlic, minced
2 fresh basil leaves, finely chopped
2 T. fresh oregano, finely chopped
large chicken breast, cut into pieces

3 c. chicken broth (make sure it's gf)
1/4 t. thyme
1 t. pepper
1 T. corn flour (NOT corn meal or corn starch)
salt to taste
1/4 c. milk
2 T. sour cream

Toss your veggies in a pan over medium-high heat and cook them for a few minutes to soften. Add in the chicken and garlic and cook for another minute to get a sear on the chicken. Pour in the chicken broth, herbs, and spices and bring to a boil, cooking the chicken through. Sprinkle the corn flour over the top and stir it in, boiling until it starts to thicken. Turn the heat off and let it stop boiling for a few minutes before stirring in the milk and sour cream. Salt to taste (will vary depending on how salty the broth is).

Serve it with some corn bread muffins, crank down the ac, and pretend it's cold outside.

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