Chicken Chowder

If you have extra leftover chicken, this is a great way to use it up. But even if you don't have any leftovers, you can simply cut up the chicken into cubes. Heat a tablespoon of oil in a cast iron skillet, and quickly fry the chicken cubes up.

Ingredients

2 Tbs. butter
1 onion chopped
1 1/2 c. cubed, cooked chicken
1 1/2 . cubed potatoes
1 1/2 c. sliced carrots
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
2 c. water
3 Tbs. flour
2 1/2 c. milk, divided
chopped fresh parsley

Directions

Melt butter in a 3-quart saucepan. Add onion and sauté until tender.

Add chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.

Cover and simmer 20 minutes or until vegetables are tender.

Combine flour and 1/2 c. milk.  Stir until there are no lumps and the mixture is smooth. 

Slowly, pour the flour mixture into the vegetables, stirring  or whisking constantly to keep it from lumping. Pour in the remaining 2 cups of milk in with the vegetables.

Cook and stir over medium heat, stirring constantly until mixture thickens.  Sprinkle the top with parsley just before serving.