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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Anyone who tells a lie has not a pure heart, and cannot make a good soup."
- Ludwig van Beethoven

The refrigerator light goes on...

This is the ultimate warm, satisfying soup. Great savory chicken with sweet carrots, peas and potatoes in a rich creamy soup. A full meal in a bowl that takes about an hour but only about 20 minutes active cooking time.

Thickening Agents - Cornstarch

Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground, much the same way that wheat flour is made (in England cornstarch is actually called cornflour). Like other flours, cornstarch makes a good thickening agent.

It is frequently used in Asian cooking and a clear sheen is typical of sauces thickened with cornstarch. When used in baking, it helps produce a finer texture as well as a silky sheen.

There is, however, little similarity to wheat flour when using cornstarch to thicken sauces. There are a few rules for using cornstarch properly:

1. It has twice the thickening power of wheat flour and it produces a clearer sauce.
2. When starting with an acidic liquid (juices, vinegars, wines), the thickening power will be about half.
3. It is best to mix it with water before incorporating it into a sauce, as it clumps easily.
4. If the sauce is overheated or overstirred, it will begin to breakdown and lose thickening power.

Cream of Chicken Soup

Servings = 4 | Serving size =2 cups as a main course

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe can be divisible by 2.

This recipe makes great leftovers.

1 tsp	olive oil
1 medium	onion (diced)
3 cups	low sodium chicken broth
1 lb	boneless skinless chicken breast (cubed)
1/2 tsp	salt
	fresh ground black pepper (to taste)
3/4 tsp	dried thyme
1 lb	red potatoes (cut into 1 inch cubes)
2 large	carrots (peeled and diced)
2 cups	frozen peas
1 cup	2% milk
3 Tbsp	cornstarch

Place the olive oil in a large sauce pan over medium heat.

Add the onion and cook for about three minutes, stirring frequently.

Add the chicken stock, reduce the heat to low and simmer for 20 minutes.

Puree in a blender and return to the pan.

Add the chicken, salt, pepper, thyme, potatoes and carrots Cook for 20 minutes, stirring occasionally.

Add the peas and stir.

Add the cornstarch to the milk and stir until smooth.

Add the milk mixture to the soup. Heat for about 5 to 10 minutes. Do not allow the soup to boil.

Serve.