Cream of Chicken Soup


1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
3/4 cup diced celery
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
1 cup water
1/2 pound mushrooms, thinly sliced
1 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Ground White Pepper
1/4 cup milk


Heat oil in large saucepan. Add chicken and celery and sauté
until tender.

Sprinkle flour over chicken and celery and stir to mix well.

Pour chicken broth and water into saucepan slowly, stirring
constantly.

Add remaining ingredients except milk. Heat to boil, reduce
heat, cover, and simmer 30 minutes.

Stir in milk and simmer just until milk is heated.

Makes 6 servings, 1 cup each

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick, Inc.