Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth (I used Knorr corn)
- 1/4 pound boneless chicken breast (cooked, cubed, 1 fillet)
- 1 can (11 ounce) whole kernel corn (I love Green Giant)
- 1/4 cup carrot, thinly sliced
- 1/4 cup celery, thinly sliced
- 1/4 cup green onion, thinly sliced
- 1 large egg (hard-boiled)
How to Make
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Step 1: Make a roux with butter and flour and season with cayenne.
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Step 2: Add one cup of broth and stir well over low heat.
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Step 3: When it looks like cream add the cubed chicken and the corn. Mix well and add the rest of the broth. Stir for a few minutes.
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Step 4: Add the rest of the ingredients and cook a few more minutes. The carrots and celery should be sliced so thin that they will be done soon.
We hope you enjoy this recipe!
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