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Ingredients
- about 1 1/2 lbs chicken pcs
- 1 x chicken bouillon cube
- 4 c. water
- 10 ounce mushrooms
- 5 Tbsp. butter or possibly margarine
- 4 lrg ribs celery, sliced
- 6 med carrots, sliced
- 1 x red bell pepper, diced
- 1 x (10 ounce.) pkg frzn peas
- 4 Tbsp. flour
- 2 tsp dry tarragon
- 1 tsp dry thyme healthy pinch nutmeg salt and pepper to taste
- 1/2 c. minced parsley
- 4 c. cooked rice or possibly noodles
Directions
- Place the chicken, bouillon cube and water in a large saucepan. Bring just to a boil, reduce heat and simmer, partially covered, for 25 to 30 min, or possibly till chicken is cooked through. Remove chicken, cold slightly, ( reserving broth) remove and throw away skin and bones. Shred chicken, set aside. Heat 1 Tblsp butter or possibly margarine and saute/fry mushrooms for about 5 min, or possibly till tender.
- Remove with slotted spoon and set aside. Add in the celery and carrots to reserved chicken broth. Cook over medium heat for 5 min. Add in red pepper and cook additional 3 min. Remove vegetables from broth, toss in peas and set aside.
- Heat remaining butter or possibly margarine in a large, heavy saucepan. Add in flour and whisk together, cooking over low heat till smooth, about 2 min. Add in 3 c. of broth, whisking constantly. Add in the tarragon, thyme, nutmeg, salt and pepper; cook till thickened, about 5 min. Add in reserved chicken, vegetables and mushrooms to the saucepan. Cook for 5 min to heat through. Just before serving stir in parsley. Serve over warm rice or possibly noodles.
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