Creamy Chicken Soup

For day #23 of Soup Month we have a Creamy Chicken Soup with sauteed carrots.  This is a twist on the soup from the red and white can and is so much more flavorful and contains a lot less sodium.  For a more hearty meal, try this soup served over toast that has been cut into squares.  Your kids will love this soup and ask for more!

2 Boneless, Skinless Chicken Breasts, cut in half lengthwise
1/2 cup  College Inn White Wine and Herb Broth
1/4 small Onion, chopped
3 TB  Butter
2  Carrots, peeled and diced
1  Bay Leaf
1/2 tsp  Onion Powder
1/4 cup + 1 TB  Flour
2 cups  Chicken Broth
2 cups  Milk

In a medium skillet, place chicken breasts, broth and onions, and poach chicken over medium heat, about 6 minutes each side or until juices run clear and broth is nearly evaporated.

Remove chicken and place on a cutting board to cool; discard the onions in the skillet.  When cool, dice the chicken and set aside.

In a medium soup pot, melt the butter over medium heat.  Add the carrots, and saute 3 minuts until carrots begin to soften.  Add the bay leaf and onion powder, stir and continue to saute an additional 5 minutes, until the carrots are just a bit browned.

Add the flour, stirring to blend the butter and flour completely.  Over medium heat, whisk in the broth and milk.  Reduce heat to medium-low and cook, stirring often, until the soup thickens and begins to simmer, about 20 minutes.

Add the diced chicken, stirring to combine and cook 5 minutes.  Remove the bay leaf and reduce heat to low.  (If the soup need to be a bit thicker, combine 2 TB flour with and 1/2 cup of the soup broth in a small bowl.  Use a spoon to smooth the mixture and add just a teaspoon at a time to the soup, stirring until each spoonful is blended into the soup.)

**Time Saver Note:  If you have extra chicken on hand this is a great way to use up leftovers.  Just dice the chicken and skip the poaching step of the recipe.  When cooking the carrots add 1/4 teaspoon thyme to the butter and continue with the recipe.