Creamy Chicken Soup


      A thanks to my daughter Stephanie for making this satisfying and delicious soup. She's always looking to create food to please her picky eater son and she was delighted when he ate a full bowl of it.

                
Ingredients:

 4 tablespoon butter
1/4 cup flour

 1/2 cup onion, small dice
1/4 cup carrot, small dice
1/4 cup celery, small dice

 2 bay leaves

 2 Idaho potatoes, medium dice
2 fresh basil leaves, minced

 32 ounces organic chicken broth
1/4 cup of whipping cream

1 organic chicken breast
salt and pepper to taste
1/2 teaspoon fresh thyme, minced
2 tablespoon olive oil

       In a small bowl mix in the olive oil, salt, ground pepper and thyme. Season the chicken, place it in a roasting pan and bake at 375°F making sure to turn it halfway through the cooking process. Bake for about 30 minutes or until you insert a meat thermometer, and the temperature reaches 160.

      Let the chicken rest at room temperature for 10 minutes to finish the cooking process, then slice the chicken into bite sized cubes.

While the chicken is cooking make the soup:

     In a medium pot at a medium heat add the butter, onion, carrots and celery. Cook until vegetables are soft about 2 minutes.

    Mix in the flour and cook for 5 minutes. Add the chicken broth and bay leaves then cook for 10 minutes. Skim the soup periodically to remove scum.

    Add the potatoes and basil and cook for 10 minutes. Finally add the whipping cream and chicken then remove from the heat.

 Serve the hot soup with garlic parmesan toasts.

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