Chicken and Veggie Soup
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I am no professional cook. I only cook this chicken and veggie soup recipe for our family. Please set aside any disagreement to my way of cooking. Thank you..Ü
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½ stick butter
2 boneless chicken breasts, skinless, cubed
¼ cup all-purpose flour
1 can (370ml) of evaporated milk
1 cup of water + 1 piece of chicken bouillon cube (or boil chicken and reserve broth)
½ cup of frozen peas
½ cup of diced carrot
1 can of kernel corn
hard–boiled quial eggs
¼ tsp of salt
Melt butter in a saucepan over medium heat.
Add chicken and cook until color changes.
Stir in flour. Gradually stir in evap milk.
Cook, stirring constantly, until mixture comes to a boil. Add veggies, eggs, salt, water, and bouillon cube (or reserved broth).
Heat through.
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