Dinner: Creamy Chicken Veggie Soup

Creamy Chicken Veggie Soup

1lb chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp minced garlic or 2 fresh cloves pressed
2 tsp olive oil
2 tbsp all purpose flour
1 cans vegetable broth (1 can water)
1 can great northern beans, rinsed and drained
2 cups frozen california mix, cut into bite size pieces
1.4 tsp oregano
1/4 tsp basil
1/4 tsp garlic salt
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp pepper (optionsal)
1/2 cup mozzerella cheese

1.  Saute chicken in dutch oven with onion and garlic in oil until no longer pink.
2.  Stir in flour until blended; gradually add broth and bring to a boil (stirring constantly) for 2 minutes.
3.  Reduce heat; stir in beans veggies and seasonings.
4.  Cook stirring occasionally for 8 - 10 minutes or until veggies are tender.
5.  Garnish with cheese and serve.

I am also going to make the Quick Easy Bisquick rolls from previous entry in this blog the search doesn't seem to work...so here it is again:

Quick Easy Bisquick Rolls


2 1/4 cups Bisquick
8 oz sour cream
1/2 cup of margarine, melted

1. Preheat oven to 350degrees F.
2. Stir 2 cups of Bisquick, sour cream and margarine together until moist through.
3. Make 36 balls of dough...sprinkle with the 1/4 cup of Busquick to make smooth; put three balls in each cup of a muffin pan.
4. Bake for 15 - 20 min until golden.


Enjoy!