About 12 cups
Author The Food Nanny


  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 medium yellow onion diced
  • 5 carrots peeled and cut into thick slices
  • 4 medium potatoes peeled and cut into bike-size chunks
  • 1/4 cup 1/2 stick butter
  • 1/4 cup White Kamut flour
  • 2 cups evaporated fat-free milk
  • 3/4 cup frozen peas thawed
  • Salt and ground black pepper


  1. Put the chicken and broth in a soup pot and bring to a boil over high heat. Decrease the heat, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken to cool.
  2. Add the onion, carrots, and potatoes to the simmering broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
  3. Meanwhile, tear the chicken into bite-size pieces.
  4. In a small saucepan, melt the butter. Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.
  5. Add the white sauce and chicken pieces to the soup pot. Stir and bring to a gentle boil over medium- high heat. Immediately decrease the heat to simmer, add the peas, salt and pepper to taste, and cook just until peas are heated through. Serve immediately or keep warm but do not boil.