Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
14 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart Dutch oven heat 1 tablespoon of the butter over medium heat until melted. Add the chicken and cook just until browned on the outside, stirring occasionally. Remove from Dutch oven, set aside.

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  • In the same Dutch oven, heat remaining 1 tablespoon butter over medium heat until melted. Add onion, celery, and carrots; cook about 5 minutes or until tender, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in potatoes. Simmer, covered, for 10 minutes more or until potatoes are tender. Stir in reserved chicken.

  • In a small bowl combine the flour and 1/4 cup softened butter to make a smooth paste. Stir flour mixture into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper. Top each serving with bacon.

Nutrition Facts

372 calories; fat 19g; cholesterol 104mg; saturated fat 11g; carbohydrates 23g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 26g; vitamin a 3113.9IU; vitamin c 19.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.8mg; vitamin b6 1mg; folate 41.3mcg; vitamin b12 0.5mcg; sodium 782mg; potassium 1000mg; calcium 110mg; iron 1.8mg.
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