Creamy Chicken Soup

• 1 lb boneless skinless chicken breast, diced
• 2 tablespoons olive oil
• 8 ounces small mushrooms, cut in quarters (white)
• 1 red bell pepper, diced
• 1 small leek white, minced
• 3 tablespoons butter
• 6 tablespoons flour
• 1/2 teaspoon celery seed
• 4 cups chicken stock
• 1 cup 15% cream
• salt and pepper

1. In a large saucepan, brown the chicken in oil. Add salt and pepper. Set aside on a plate.
2. In the same saucepan, brown veggies in the butter until tender. Sprinkle flour and celery seeds on them. Cook 1 minute while stirring. Add chicken stock while whisking and bring to boil always stirring. Put the chicken back in the saucepan and add the cream. Let simmer slowly about 5 minutes. Adjust seasoning.

chicken, olive oil, mushrooms, red bell pepper, leek white, butter, flour, celery, chicken stock, cream, salt

Taken from www.food.com/recipe/creamy-chicken-soup-322667 (may not work)