*  Exported from  MasterCook  *
 
                          PARSLIED CHICKEN CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Poultry
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter OR Regular Margarine
      1/4   c            Onion -- Chopped
    1 1/2   c            Chicken -- Cooked,Cubed 1-Inch
    1 1/2   c            Potatoes -- Pared,Cubed 1/2-In
    1 1/2   c            Carrots -- Cubed, 1/4-inch
    2                    Chicken Bouillon Cubes
    1       t            Salt
      1/4   ts           White Pepper
    2       c             -- Water
    2       tb           Unbleached All-Purpose Flour
    2 1/2   c            Milk
                         Chopped Fresh Parsley
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -