Prep Time: 25 minutes
Cooking Time: 34-37 minutes
DirectionsNote: Wash hands with soap and water.
1. In a large skillet over medium heat, add oil and 1 tablespoon butter. Once hot, add onion and garlic and saute for 5 minutes. Add potatoes, squash, asparagus, celery and salt and pepper to taste and saute for 10 minutes; remove from heat.
2. In a large soup pot or Dutch oven over medium-high heat, bring chicken broth to a boil. Reduce heat and add the sautéed vegetables and peas. Cover and let simmer for 12 to 15 minutes or until vegetables are tender; add chicken.
3. In a medium saucepan over medium heat, add remaining butter. Once melted, stir in flour until smooth; gradually stir in milk. Add bay leaf, oregano, basil and rosemary. Bring to a boil and cook and stir for 2 minutes or until thickened.
4. Gradually stir this mixture into broth mixture and cook for an additional 5 minutes or until heated through. Remove bay leaf before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving
Calories: 274 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 7g)
Total Carbohydrates: 17g (Dietary Fiber: 2g