Quick and Easy Cream of Chicken Soup (Lite-Bleu)

Ingredients

• 4 boneless skinless chicken breasts, cut into very small pieces
• 1 dash salt
• 1 dash black pepper
• 1 teaspoon crushed rosemary
• 1 tablespoon rubbed sage
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 onion, diced very small
• 2 celery ribs, diced very small
• 1 carrot, diced very small
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 cups 2% low-fat milk or 2 cups half-and-half
• 2 (14 ounce) cans fat-free chicken broth
• 1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

Instructions

1. In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
2. Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
3. Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
4. Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.