Number of Servings: 4
Prep Time: 30 Minutes
Cook Time: 30 Minutes
1 pound mushrooms, fresh
1 green pepper, chopped (green! )
1 cup mini carrots
3 cup chicken, cooked, chopped (and preferably smoked)
1/2 cup Butter
1/2 cup flour
1 teaspoon Salt
1/2 teaspoon black pepper
1 1/2 cup chicken broth
1 1/2 cup Milk
1/4 cup half and half cream
In a big pot, heat the butter and add the green pepper, carrots and mushrooms.
Cook for about 5 – 7 minutes till the green pepper s soften a bit.
Lower the burner to “low” and add the flour and salt pepper. Keep stirring, it will make a bubbly pasty mess.
Add the milk, bream and broth, mix well and heat to boiling.
Boil for 1 minute and serve immediately.
Serve over dumplings, noodles, rice, mashed potatoes…
I use thighs meat because of the amazing flavour it brings, but I also used some breast meant for the kids and so I had to use a Chicken Oxo sachet to boost the chicken flavour a bit. If you are using breastmeat, bring on the Oxo.