Ingredients

The following ingredients have 10 Servings
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic (chopped)
  • 2 Cups onion (chopped)
  • 2 Cups celery (chopped)
  • 2 bay leaves
  • 2 Tablespoons dried basil
  • 1/2 Cup fresh lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 7 Cups chicken broth
  • 1 red bell pepper (chopped)
  • 1 pint container button mushrooms (sliced)
  • 3 boneless skinless chicken breasts (cut into bite sized pieces)
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons flour
  • 2 Cups half and half
  • salt and pepper to taste

Instruction

  • In a Dutch oven, heat oil over medium heat. Add onion and cook until tender, about 10 minutes, stirring frequently.  
  • Add celery and cook for about five more minutes and then add garlic, stirring until fragrant.
  • Add chicken broth, bay leaves, basil, lemon juice and Worcestershire. Bring to a simmer and cook for 30 minutes. 
  • Add bell pepper, mushrooms and chicken. Cover and simmer for 30 minutes.
  • In a small saucepan, melt butter over medium-low heat. Add flour and cook, stirring constantly for 3 - 4 minutes. Add 3/4 cup of the hot soup mixture and whisk constantly to avoid lumps. Add this to the soup and stir until well blended. Stir in half and half and season with salt and pepper. Heat thoroughly but do not bring to a boil.
  • Serve immediately.