Cooking Recipe Parslied Chicken Chowder
Recipe Ingredients
Directions
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 pour into a thermos jar or serve with the parsley sprinkled
over.