Creamy Chicken Soup

INGREDIENTS

• 4 boneless skinless chicken thighs
• 1/2 c white wine
• 1 Tbsp EVOO
• 5 Tbsp butter, divided
• 1 onion, chopped
• 2 carrots, peeled and diced
• 4 celery stalks, diced
• 3 cloves garlic, minced
• 6 Tbsp flour
• 1.5 c milk
• 1/2 c heavy cream
• 1 box chicken broth
• 1 tsp salt or to taste

PREPARATION

1. In Dutch oven, cook chicken thighs in EVOO over medium high about 15 minutes, turning once, until cooked through.
2. Remove to plate and allow to cool slightly.
3. Deglaze pan on low with white wine; pour into separate cup.
4. Add 1 Tbsp butter to Dutch oven and cook onion, carrot and celery on medium-high for about 10 minutes, stirring occasionally, until slightly brown.
5. While vegetables are cooking, shred chicken.
6. When vegetables are done, add to plate with chicken.
7. Melt remaining 4 Tbsp butter on medium and add garlic, cook one minute.
8. Add flour to make a roux and cook until fragrant.
9. Add milk and cream and whisk until thickened.
10. Whisk in broth and wine mixture.
11. Add in chicken and vegetables. Add salt to taste and pepper if desired.

( kroger.com )

-- JMag Guthrie - 2017-01-07