Cream of Chicken Soup

Can be made as a main dish or to be added to recipes. I made a batch and portioned into ziplock bags in the freezer for future use. Its a rich, creamy soup and I topped it with toasted walnuts and sprinkled with smoked paprika.

Ingredients:

• 2 tablespoons olive oil

• 2 carrots, diced

• 1 leek, chopped

• 3 stalks celery, diced

• 2 cups dry white wine

• 3 lb. chicken breast, skinless, cubed

• 2 cups Better Than Bouillon (diluted as suggested)

• Salt and pepper

• 1/2 cup heavy cream

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 35 minutes

Method:

1. In a Dutch pan, heat the olive oil.

2. Add the vegetables, and cook for 5 minutes over medium heat until the vegetables are tender.

3. Add the wine, the bouillon and the chicken. Bring to a boil, then lower the heat and let the mixture simmer for 30 minutes.

4. Season to taste with salt and pepper.

5. Add the cream.

6. Place the mixture in a blender and puree until smooth.

7. Return to the pan and heat through for 5 minutes.

8. Serve or place in the freezer.