Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1 large onions, chopped
2 large carrots, peeled and sliced
2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried rosemary
2 garlic cloves, minced
1 3/4 cups canned chicken broth
1 (10 3/4 ounce) cans cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken
salt and pepper
hot cooked biscuits
Directions:
In a large saucepan, melt butter over medium heat.
Add onions, carrots, potatoes, herbs, and garlic.
Saute for 5-10 minutes or until vegetables begin to soften.
Add chicken broth; bring to a boil.
Cover, reduce heat and simmer until vegetables are tender.
Mix together cream of chicken soup and cream; add to vegetables.
Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
Season with salt and pepper to taste.
Serve over hot biscuits.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.