Quick And Easy Cream Of Chicken Soup (Lite-Bleu) - cooking recipe

Ingredients

4 boneless skinless chicken breasts, cut into very small pieces
1 dash salt
1 dash black pepper
1 teaspoon crushed rosemary
1 tablespoon rubbed sage
1 tablespoon olive oil
4 tablespoons butter
1 onion, diced very small
2 celery ribs, diced very small
1 carrot, diced very small
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups 2% low-fat milk or 2 cups half-and-half
2 (14 ounce) cans fat-free chicken broth
1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon paprika

Preparation

In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.