Creamy Chicken & Bow Tie Soup

Creamy Chicken & Bow Tie Soup

1	lb	boneless, skinless chicken breast halves, cut into bite-size pieces
6	Tbsp	Olive Oil
1	cup	Diced Yellow Onion
1/2	cup	All purpose flour
28	oz	chicken broth

2	cups	milk
2	cups	SCHWAN'S Mini Bow Tie Pasta and Vegetable Blend (#767)
1/2	tsp	salt (or to taste)
1/4	tsp	pepper (or to taste)

1	Heat a 4 quart pot over Medium High heat and add 2 Tbsp of olive oil.
2	Season diced chicken with salt and pepper.
3	Sauté chicken for approx. 3-4 minutes or until cooked thoroughly. Transfer the cooked chicken into a bowl and set aside.
4	In the same pot, over Medium High heat, add 4 Tbsp of olive oil and sauté onion for approx. 4-5 minutes or until onion becomes transparent.
5	Sprinkle in the flour and stir to coat evenly. Gradually stir in chicken broth and milk, stir until well blended
6	Add mini bow tie pasta and cooked diced chicken to the soup. Cover and bring to a boil. Lower the heat to Medium Low, simmer for 10 minutes
7	Season with salt and pepper to taste.

Makes 6 servings.

Source

Source: Schwan's