Category: Soups, Stews, Chilis, etc.

  Date Posted: 10/4/2009

  Author: Theresa Bennett

  Hits: 388

  Comments:

  Prep Time:

  Total Time:

  Serves:

1 medium onion, diced
1 medium carrot, pared and diced
1 stalk celery, diced
1/4 cup butter
1/3 cup flour
2 whole cloves
1 sprig parsley
2 tsp. chicken bouillon
5 cups boiling water
1 tsp. garlic powder
1 tsp. salt
1/8 tsp. pepper
1 cup cooked chicken, diced
1 cup milk (optional)

1. Sauté onion, carrot and celery in butter in deep kettle or dutch oven, stirring frequently, until onions are tender.

2. Stir in flour.

3. Stir in cloves, parsley, chicken bouillon, boiling water, garlic powder, salt, pepper and chicken.

4. Simmer, covered, 1/2 hour, or until tender.

5. Just before serving, add milk and heat.

6. Cloves should be removed, but may be hard to find. Whoever gets one in their bowl will want to discard it.

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