0 Picture
Ingredients
- 1 1/2 Lb Chicken pieces (about)
- 1 Cube Chicken Bouillon
- 4 Cups Water
- 1 Tbsp Butter (or Margarine)
- 10 Oz Mushrooms
- 4 Ribs Celery, Diced
- 6 Medium Carrot, Diced
- 1 Red bell peppers, Diced
- 1/2 cup Frozen peas
- 4 Tbsp Butter (or Margarine)
- 4 Tbsp Flour
- 2 Tsp Tarragon, Dried
- 1 Tsp Thyme, Dried
- Pinch Nutmeg
- To taste Salt & Pepper
- 1/2 Cup parsley, Chopped
- 4 Cups Rice (or noodles), Cooked
Details
Servings 4
Preparation
Step 1
Place the chicken, bouillon cube and water in a large saucepan. Bring just to a boil, reduce heat and simmer, partially covered, for 25 to 30 minutes, or until chicken is cooked through. Remove chicken, cool slightly, (reserving broth) remove and discard skin and bones. Shred chicken, set aside. Heat 1 Tbl butter or margarine and sauté mushrooms for about 5 minutes, or until tender. Remove with slotted spoon and set aside. Add the celery and carrots to reserved chicken broth. Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside. Melt 4 Tbl butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes. Add 3 cups of broth, whisking constantly. Add the tarragon, thyme, nutmeg, salt and pepper; cook until thickened, about 5 minutes. Add reserved chicken, vegetables and mushrooms to the saucepan. Cook for 5 minutes to heat through. Just before serving stir in parsley. Serve over hot rice or noodles.
Per Serving: 749 Cal (40% from Fat, 18% from Protein, 43% from Carb); 33 g Protein; 33 g Tot Fat; 14 g Sat Fat; 12 g Mono Fat; 80 g Carb; 11 g Fiber; 191 mg Calcium; 8 mg Iron; 768 mg Sodium; 145 mg Cholesterol
Review this recipe