2 skinned and boned chicken breast halves (about 1 1/2 pounds)
5 cups low-sodium fat-free chicken broth
1 tablespoon butter or margarine
2 medium-size red potatoes, cut into wedges
1 celery rib, chopped
1/4 large white onion, coarsely chopped
1/2 carrot, peeled and chopped
1/2 cup fresh or frozen green peas
1/2 cup fresh or frozen corn kernels
1 tablespoon chopped fresh parsley
2 cups nonfat buttermilk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 to 1 teaspoon dried crushed red pepper
1 teaspoon Worcestershire sauce
How to Make It
Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.
Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn, and parsley.
Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.
This is a wonderful recipe for a hearty chicken soup. My husband is not one for 'brothy' soup; however, this creamy soup really satisfies. I think I added a bit of garlic or garlic powder to marry the flavors a bit; but, the worchshire sauce and red pepper flakes were essential to giving depth of flavor to the soup. We had plenty of leftovers; I used the leftovers to make chicken pot pie--it was absolutely delicious! Great soup to get over a cold or prevent one from occurring...something about the buttermilk that really works! By the way, I really enjoyed the buttermilk flavor in the soup. It was not at all overpowering and gave the soup a flavor that balanced out the sweetness of the onion and celery. Great recipe!
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