We all loved this quick and easy soup for dinner.
Makes 7 cups, serves 4 to 6
2 boneless skinless chicken breasts, cut into cubes
salt and pepper
2 Tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 Tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2 inch cubes
2 1/2 cups whole milk
pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed
1. Season chicken with salt and pepper. Heat 1 Tablespoon oil in a medium saucepan over medium-high heat. Add Chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
2. Add remaining Tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
3. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.
From Martha Stewart