Nutrition Information (per serving)
3 Tbsp butter
½ cup peeled and small diced carrots (¼ in)
½ cup peeled and small diced parsnips (¼ in)
½ cup all purpose flour
¼ tsp ground nutmeg
4 cups chicken stock
6 oz boneless, skinless chicken breasts, small diced
½ cup half and half
1¼ tsp sea salt
Pinch ground cayenne pepper
¼ tsp freshly ground black pepper
4 Tbsp fresh chopped chives
- In a large saucepan over medium heat, melt butter. Add carrots and parsnips and sauté for about 10 minutes, or until soft and tender. Add flour and continue sautéing until combined. Do not brown.
- Add nutmeg and sauté for an additional minute. Add chicken stock and small diced chicken breasts. Bring to a boil. Reduce heat. Simmer for about 5 minutes to be sure chicken is cooked through and vegetables should be tender.
- Stir in half and half, salt, cayenne pepper, and black pepper. Remove from heat.
- Serve ¾ cup soup garnished with 1 teaspoon chopped chives.