Categories: I like, soup, south beach

Ingredients

• 3 c chicken broth
• 2 chopped carrots
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 oz mushrooms, sliced
• 1 clove minced garlic
• 1 t chopped fresh thyme
• 1/4 t salt
• 1 lb chicken breast cut into 3/4 " strips
• 2 T trans free margarine
• 3 T whole wheat flour
• 1 c 1 percent milk
• 3 spears asparagus in 1" pieces
• 1 T chopped parsley
• 1/4 t pepper

Directions

1. Combine broth, carrots, celery, onion, mushrooms, garlic, thyme, and salt in pot and bring to boil.

2. Reduce to low, cover, simmer 20 min until veggies are tender.

3. Using slotted spoon, remove half the veggies and puree.

4. Return pureed veggies to pot.

5. Stir in chicken, cover, and simmer 15 min until chicken is cooked.

6. Melt margarine in small saucepan over med heat.

7. Stir flour into margarine and cook 1 min.

8. Add milk to roux, stirring constantly, cook 3 min.

9. Add roux to pot with the other vegetables and everything else.

10. Cook 5 min.

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