Category:
Soup

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Notes:
LeTourneau

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Ingredients:
1 large onion
3 cloves of garlic, pressed
4 chicken breasts, diced
2-3 celery ribs, sliced thin
2-3 carrots, sliced thin
4-5 medium potatoes, peeled, diced small
6 cups chicken stock or bouillon
4 to 16 ounces green chili, chopped
(amount of chili depends on individual
tastes)
3 tablespoons butter
4 tablespoons flour
2 cups half and half

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Directions:
In a stock pot, melt butter and onion and sauté stirring until onions are translucent,
8 to 10 minutes.
Add garlic and chicken,
continue cooking for another 10 minutes.
Add celery, potatoes, carrots, chili and
chicken stock. Bring to a boil; reduce heat and simmer for 30 to 40 minutes.
In another sauce pan melt butter, add flour
stirring add half and half.
Stir until thickens.
Stir into soup; adjust seasonings
and simmer for an additional 10 minutes.

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