Cream of chicken and vegetable soup by Geneviève O’Gleman Recipe

Name: Cream of chicken and vegetable soup by Geneviève O’Gleman
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 Onion; 2 Celery stalks; 250 g (1/2 lb.) Chicken breast; 30 ml (2 tbsp.) Olive oil, divided; 80 ml (1/3 cup) All-purpose flour; 1 L (4 cups) No-salt-added chicken broth; 1 can (354 ml) 2% M.F. evaporated partly skimmed milk; 2.5 ml (1/2 tsp.) Salt; 1 container (227 g) White mushrooms; 1 Orange pepper; 250 ml (1 cup) Frozen corn; 4 slices (approximately 60 g / 2 oz) Prosciutto

Ingredients

1 Onion
2 Celery stalks
250 g (1/2 lb.) Chicken breast
30 ml (2 tbsp.) Olive oil, divided
80 ml (1/3 cup) All-purpose flour
1 L (4 cups) No-salt-added chicken broth
1 can (354 ml) 2% M.F. evaporated partly skimmed milk
2.5 ml (1/2 tsp.) Salt
1 container (227 g) White mushrooms
1 Orange pepper
250 ml (1 cup) Frozen corn
4 slices (approximately 60 g / 2 oz) Prosciutto

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 8 servings

Instructions

Chop the onion and celery.
Cut the chicken into cubes.
In a large pot, heat 15 ml (1 tbsp.) of olive oil over medium-high heat.
Add the onions, celery, and chicken.
Cook 5 minutes, stirring occasionally.
Meanwhile, pour evaporated milk into a measuring cup.
Add the flour and whisk until smooth.
Pour the flour and milk mixture into the pot.
Add broth and salt.
Bring to a boil over high heat.
Reduce heat to medium-low.
Let simmer uncovered 15 minutes.
Meanwhile, slice the mushrooms and dice the pepper.
In a medium non-stick skillet, heat remaining olive oil (15 ml / 1 tbsp.) over high heat.
Add the mushrooms, pepper, and corn.
Cook 5 to 7 minutes, or until vegetables are golden, stirring occasionally.
Place the slices of prosciutto on a microwave-safe plate.
Cook 1 to 2 minutes, or until prosciutto is crispy.
Divide soup into 4 bowls.
Garnish with vegetables and crumble prosciutto over top.