parsley chicken chowder

How To Make parsley chicken chowder

• 1

  Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
• 2

  Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
• 3

  Cover and cook, over high heat, until the mixture comes to a boil.
• 4

  Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
• 5

  Meanwhile, combine the flour and 1/2 cup of the milk in a jar.
• 6

  Cover and shake until blended and smooth.
• 7

  Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
• 8

  Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• 9

  Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.
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